brew #019: st. medardus belgian dubbel
Forged in the deepest darkest studio apartments in downtown Chicago during a thunderous storm, this belgian dubbel is the first beer in a while use unique yeast. For this bubbling concoction, I am focusing on making a dark and dangerous trappist ale. It will be the last beer brewed in this small space, for next month we upgrade to a muchhhhhhhhh bigger place. That will call for a muchhhhhhhhh bigger housewarming brew, right?
Ingredients
Fermentables
9.00 lb Pilsner (2.0 SRM) 74.7 %
0.50 lb Caramunich Malt (56.0 SRM) 4.1 %
0.50 lb Melanoiden Malt (20.0 SRM) 4.1 %
0.35 lb Special B Malt (180.0 SRM) 2.9 %
0.20 lb Chocolate Rye Malt (250.0 SRM) 1.7 %
1.50 lb Turbinado (10.0 SRM) 12.4 % [into primary to continue vigorous ferment]
Hops
1.60 oz Saaz [3.90%] (75 min) 20.5 IBU
Misc
Half Tablet of Whirlfloc
Yeast
Wyeast Trappist High Gravity #3787
The Brew
Soundtrack: Chicago thunder and lightning
Brew Beer: Weekend Warrior Wheat v2.0 right out of the fermenter (while kegging)
Stats
Batch Size: 5.25 gal
Mash: 4 gal [1.52 qt/lb] at 150F for 60 min
RA Target: 85
Water adjustment: 0.3 tsp chalk, 0.2 tsp CaCl, 0.3 tsp baking soda [into 8 gal Chicago water, targeting Chimay-like]
Sparge: 4.5 gal sparge at 168F
Efficiency: 85%
Mash pH: 5.4
Boil Duration: 75min
Original Gravity: [broke hydrometer!]
Final Gravity:
Est. ABV: 7.5%
IBU: 20
Color: 17 SRM
Fermentation: 70F
Carbonation: 2.7 vol CO2
Brewed: 5/31/10
Kegged:
