Batch 70: Belgian Dubbel

A re-try of the previous strong Belgian which some fellow brewers described as a "beergasm" :-) Can definitely use a few more of those. The main difference from the previous attempt was due to the unavailability of the dark candi syrup. In its place, I used amber candi syrup and 4 oz of Wyermann Chocolate wheat from the I brewed concurrently.

Recipe

Grain Bill

15 lbs. Durst Pilsner
8 oz. Dingemans Aromatic Malt
8 oz. Dingemans Special B
1 lb. Amber Candi Sugar Syrup

Hops

1 oz Sterling (7.0% AA) @60 min
1/2 oz Vanguard (4.6% AA) @60min

Yeast

WLP500, No starter

Mash

Single Infusion, 60 minutes at 148F

Vitals

OG: 18P ( 1.074 )
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: 8/2/2008

11:30a: start heating water
12:05p: mash-in at 148F
1:05p: start first runoff (of two)
1:38p: finish runoff, on to boil
1:55p: boiling
2:30p: add hops
3:27p: add syrup
3:30p: begin chill
3:55p: pitched
5:11p: cleaned up and put away

Fermented in high 70s. Initial krausen observed about 9:00pm 8/3.

Racked 8/11 to keg with 5 oz priming sugar. Refractometer read 9.6, corrected to 1.021 (70% attenuation).

Tasting notes

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