Jaeger48
Well-Known Member
Today I brewed my first batch ever as follows.
Belgian Dubbel (5 gallons)
3.3 lbs Briess Traditional Dark LME
3.3 lbs Briess Golden Light LME
1.5 lbs Briess extra light DME
(recipe calls for 1.25 oz of Styrian Golding hops 6-HBU boiled for 60 minutes)
Boiled extract and with 1.5 gallons of water for 60 minutes. I could only get hop pellets from the LHBS which were 5.7 HBU and came in a 2 oz bag. I used a little over half the packet. Recipe called to boil hops for 60 minutes but I was worried about being too high on the hop count so I only boiled for 45 minutes then removed from the wort.
Cooled wort and pitched yeast from a healthy starter at 70 degrees (f).
OG of 1.060
FG should be around 1.014-1.018
My main question is, what will my final IBU be? If I had followed the recipe it should be around 20 IBU. I don't what the hop conversion is but the sample I took my gravity tasted a bit more bitter than I was expecting. Taking (HBUs*%Utilization)/1.34 says 2.29 (not sure if that is correct though)
Does anyone have a solid idea what the final IBU will be? Also, any input on what I should be expecting?
I'll take a gravity reading after visible fermentation subsides and grav readings are stable. I plan on racking to a secondary for 2 weeks and then bottle conditioning until Feb 4th (sister's b-day).
Thanks guys~
Belgian Dubbel (5 gallons)
3.3 lbs Briess Traditional Dark LME
3.3 lbs Briess Golden Light LME
1.5 lbs Briess extra light DME
(recipe calls for 1.25 oz of Styrian Golding hops 6-HBU boiled for 60 minutes)
Boiled extract and with 1.5 gallons of water for 60 minutes. I could only get hop pellets from the LHBS which were 5.7 HBU and came in a 2 oz bag. I used a little over half the packet. Recipe called to boil hops for 60 minutes but I was worried about being too high on the hop count so I only boiled for 45 minutes then removed from the wort.
Cooled wort and pitched yeast from a healthy starter at 70 degrees (f).
OG of 1.060
FG should be around 1.014-1.018
My main question is, what will my final IBU be? If I had followed the recipe it should be around 20 IBU. I don't what the hop conversion is but the sample I took my gravity tasted a bit more bitter than I was expecting. Taking (HBUs*%Utilization)/1.34 says 2.29 (not sure if that is correct though)
Does anyone have a solid idea what the final IBU will be? Also, any input on what I should be expecting?
I'll take a gravity reading after visible fermentation subsides and grav readings are stable. I plan on racking to a secondary for 2 weeks and then bottle conditioning until Feb 4th (sister's b-day).
Thanks guys~