Pinot Noir Dubbel
Belgian Dubbel

 

Type: All Grain

 Date: 8/27/2014

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pilsner, Canadian (2.0 SRM) Grain 51.61 %
5.00 lb Munich Malt (9.0 SRM) Grain 32.26 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.45 %
0.50 lb Special B Malt (150.0 SRM) Grain 3.23 %
0.80 oz Magnum (GR) [13.00 %] (60 min) Hops 26.3 IBU
1.00 oz Williamette [5.60 %] (0 min) Hops -
4.00 oz Oak Cubes (Toasted) (Secondary 0.0 min) Misc
450.00 ml Pinot Noir (Secondary 2.0 weeks) Misc
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 6.45 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.073 SG

 Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.17 % Actual Alcohol by Vol: 7.84 %
Bitterness: 26.3 IBU Calories: 313 cal/pint
Est Color: 18.0 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 14.50 lb
Sparge Water: 3.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.00 qt of water at 160.3 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
8/27/14 - Added a bit too much sparge water, so volume was a little high. Added sugar at the beginning of the boil for the entire time.
10/2/14 - Transferred onto 2 oz medium French oak cubes.
11/3/14 - Sampled - subtle tartness developing like with the Belgian Pale, oake was subtle so I left it in the fermenter to age an extra month or so.
12/4/14 - Kegged (FG=1.010). Dryness from oak. Added 450ml of Oinot Noir to the keg and racked on top.

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