We're doing Belgian-style ales for the next brew off. I went with a dubbel because I like the style and the timing will be good. The recipe is a hybrid from a few different sources. I wanted to try something besides Belgian candi sugar. The plan was to use piloncillo, an unrefined cane sugar popular in central america, but I couldn't get my hands on any, so I used turbinado (sugar in the raw) instead.
Batch Size: 5.5 gal
Brewhouse Efficiency: 70%
10lbs Pilsner malt German
2lbs Munich malt
1lbs Special B malt
0.5lbs Aromatic malt
1lbs Turbinado sugar
1oz Styring Goldings hops [4.5%] (60min)
0.5oz Hallertau hops [3.0%] (20min)
0.5oz Hallertau hops [3.0%] (5min)
1 vial Belgian Abbey ale yeast (White Labs WLP530)
Today was perfect for sitting out, sipping a beer, and stirring my brew. I did a single infusion mash at 147F for 90 min. The specific gravity was a bit low after a batch sparge, but I went with it and did a 90 min boil. I added the turbinado with 10 min left in the boil to make sure it all dissolved. After the wort cooled, the original gravity was 1.066. I'm looking forward to seeing what the yeast do with this wort. They're very happy little beasts and should ferment well.
No comments:
Post a Comment