DirtyPolock
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 1214
- Yeast Starter
- 1000 ml
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066 (estiamted)
- Final Gravity
- 1.012 (estimated)
- Boiling Time (Minutes)
- 60
- IBU
- 23.3
- Color
- 19.2 SRM
- Primary Fermentation (# of Days & Temp)
- 28 days @ 68
- Secondary Fermentation (# of Days & Temp)
- 60 days @ 68
- Tasting Notes
- Nice fruit smell, maybe a little dry
Dubbel Red Balls
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.066 Plato: 16.05
Anticipated SRM: 19.2
Anticipated IBU: 22.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 10.00 lbs. Pale Malt(2-row) America 1.036 2
7.7 1.00 lbs. Special B Malt Belgian 1.030 120
7.7 1.00 lbs. Soft Belgian Candi Sugar 1.032 40
3.8 0.50 lbs. Hard Candi Sugar (amber) Generic 1.046 75
3.8 0.50 lbs. Aromatic Malt Belgium 1.036 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Tettnang Pellet 5.10 21.2 60 min.
0.50 oz. Hallertauer Mittelfruh Pellet 3.00 1.0 5 min.
Yeast
-----
WYeast 1214 Belgian Ale
Mash Schedule
-------------
Mash Type: Single Step
1.3 quarts/pound of grain
Saccharification Rest Temp : 152 Time: 60
Batch Sparge Temp: 170
First I will explain the reason behind the name of the beer. I really loved the Chappell Show and I loved Tyrone and the Red Balls skit, so this just seemed to fit.
Now on to the beer. The color is a nice red color (I will post a pic in a few days of the pour from the keg, its dark outside now and I don't have enough natural light for a good pic).
As for the taste I'm not great at describing the taste of beers, but this will be submitted to the HBT BJCP competition for this year and I will post the comments that I receive here. What I can say is that it doesn't have the residual sweetness of a Westmalle Trappist Dubbel, likely since the my final gravity finished at 1.005.
The only thing that I know that I would have changed would be to add somewhere between 6-8 oz. of dextrine malt just to add some foam retention. Other than that I wouldn't really change a thing based on what I can tell.