da Tubble wi Dubbel |
Type: All Grain | Date: 11/5/2005 |
Batch Size: 5.00 gal | Brewer: Fred Bonjour |
| Boil Size: 6.41 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 66.00 |
| Taste Notes: COC 3rd place |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 11.00 lb | Pale Malt (2 Row) Bel (3.0 SRM) | Grain | 73.33 % | | 1.00 lb | Munich I (Weyermann) (6.0 SRM) | Grain | 6.67 % | | 0.50 lb | Biscuit (Dingemans) (22.5 SRM) | Grain | 3.33 % | | 0.50 lb | Caramel Malt - 60L (Briess) (60.0 SRM) | Grain | 3.33 % | | 0.50 lb | Special B (Dingemans) (147.5 SRM) | Grain | 3.33 % | | 0.50 lb | Wheat Malt, Dark (Weyermann) (7.0 SRM) | Grain | 3.33 % | | 0.50 oz | Perle (leaf) [6.50 %] (60 min) | Hops | 8.8 IBU | | 1.00 oz | Tettnang (leaf) [4.80 %] (20 min) | Hops | 7.8 IBU | | 0.50 oz | Perle (leaf) [6.50 %] (10 min) | Hops | 3.2 IBU | | 1.00 lb | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 6.67 % | | 1 Pkgs | Belgian Ale (Wyeast Labs #1214) | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.076 SG | Measured Original Gravity: 1.076 SG |
| Est Final Gravity: 1.019 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 7.53 % | Actual Alcohol by Vol: 9.29 % |
| Bitterness: 19.8 IBU | Calories: 339 cal/pint |
| Est Color: 16.0 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Light Body | Total Grain Weight: 14.00 lb |
| Sparge Water: 3.84 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 |
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Single Infusion, Light Body| Step Time | Name | Description | Step Temp |
|---|
| 75 min | Mash In | Add 18.00 qt of water at 161.0 F | 150.0 F | |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 3.8 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| 12/10/2005 8 brix = 1.005 |
