A new take on my Belgian Dubbel. Trying a different aroma hop, new yeast and adding raisins at the end of the boil. Also not using any corn sugar in the boil. Putting in a pound of wheat for improved mouth feel and head retention. And extending steep to 45 min.
Once upon a time there was a brewer here in Colorado Springs called Back Alley Brewing, they went out of business in 1999' and they made a brew called Sugar Daddy Porter. This has always been my wife's favorite beer and she asked me to try and replicate it. So this is what I'm going to try. It needs to be slightly smoky and sweet with something like brown sugar, maybe a hint of maple and a touch of coffee. A lighter medium body coming from a dark brown, near black brew and just
11/3/17 Did a yeast starter with 2 jars of WLP575 harvested from RTZ 4 batch and 2qts of wort pulled from the end of the mash of RTZ 4.
11/4/17 Get started around 12:15pm was a good brew day. Pitched yeast at 4:30pm. This one took off quickly, by 9pm it was going strong.
11/5/17 I should have put a blow off tube on this. Just like the last time I used this yeast it blow the top off.
10/20/17 Brew Day. All went well, I did this and the Brown (Bailey Brown Ale) at the same time. I staggered them by about 15min to give me time to set up for each stage but it still kept me running the whole time. I think it worked out well, other then I had too much volume in this one and missed my OG by about .005. It will still be good just a hair lower ABV. Ended up with just a touch over 5 gals. in the fermentor.
11/11/17 Keg/Bottling Day - I bottled 6-12oz bottles with a tsp of corn sugar in each and put the rest in a keg. I think I ended up with about 4.6 gals.
10/20/17 Brew Day. All went well, I did this and the Rizzo Red at the same time. I staggered them by about 20min to give me time to set up for each stage, it still kept me running the whole time. I think it worked out well.
11/11/17 Keg/Bottling day - I bottle 6-12oz bottles with a tsp of corn sugar in each and put the rest in the Keg. In the end I think I ended up with about 4.5 gals out of this batch.
10/12/17 Made yeast starter, 2L water with 245g light DME, 5 hop pellets and 1/4tsp yeast nutrient in a 2L flask on a stir plate. Did this at 7:45am and at 7:15pm there was no change at all, it had me a little worried. By 8am on 10/13 it was chugging away just fine.
10/14/17 Brew Day. Had a little trouble hitting my strike temp. Needed 165 but over shot it, was at 170. Moved it to mash tun and it dropped to 162 so I pulled a couple gallons off heated it up to 170 mixed back in, this the 165. Doughed in grains and got temp of 154. The rest of brew day went well. Pitched yeast at 2:55pm.
10/15/17 Fermentation took off right away. Overnight it went crazy, blew the top off the bubbler. I had to tape it down and put in a blow off tube.
10/18/17 Has slowed enough to pull blow off tube and put an air lock back on. It's still blew stuff into the air lock and had to change it out again on the 20th.
10/29/17 Racked to secondary with 10oz of raisins. Brix is at 10.1, NB calculator
9/9/17 Steeped the grain for 45min in 2 gal. water at 160?. Rinsed with 1gal at 170? then added to brew kettle with 4gal water and the LME. Pre boil gravity is 1.052. OG is 1.069, have 5.5 gal in fermentor. Pitched dry yeast strat into fermentor.
9/27/17 Dry hopped today, plan on bottling on 10/1. Brix of 9 (1.015).
9/1/17 Made yeast starter with yeast from batch #44, US 05, in 1800 mL. of wort at 1.044 on stir plate.
9/2/17 Good brew day, all went well. OG 1.062 so a little higher then was expected.
9/22/17 Put in dry hops, going to bottle on sun (24th) so it will only be in about 2days.
8/18/17 Did starter 6:30am, using 200g DME and 2L water. Boiled 13min, got 1600mL at 11.3 brix (1.045).
8/19/17 started to steep grains around 10:50 a.m. Sparge at 11:40 a.m. . Steeped in 2 gallons water and sparge with one gallon. Boil started at 12:05 p.m., pre boil gravity 11 brix (1.044). Followed timing schedule for hops. Boil ended at 1:08 p.m., final gravity 15 brix (1.061). This is right on the money where I want to be. Started chilling at 1:20 p.m. at 170/1:45pm. Pulled bag with coconut and hops into strainer when temperature was at 75/2:00pm. Whirlpool for 13 minutes then ran off into fermenter. Pitch yeast at 2:33 p.m. . Wow, this one has a lot of break it's just thick with it. I don't think the whirlpool work very well still got way too much break material in the primary. May have to try something a little different or try filtering from boil Kettle into primary. Aroma at this point is very good can smell the coconut took a little taste and the coconut comes through nic
7/1/17 Got a yeast starter going with a jar of US 05 from Catch A Ride IPA. This took off in just a couple of hours.
7/2/17 Brew Day - 8:30am yeast starter has gone full krusen and is beginning to slow down.
6/16/17 Got the yeast starter going with 170g DME and 1600mL water.
6/17/17 Brew day went well overall, had some temp issues in mash. I need to get a fast and reliable thermometer. This time I may have crushed the grain too much, it went through the false bottom of my mash tun. It still worked well but sucked up a couple of pieces of malt here and there. Pitched yeast in around 3pm and by 7pm had full kraeusen going. Pitched in 1oz of dry hops at 8 with fermentation rolling vigorously. Will rack on 6/24.
6/11/17 Brew day seemed to go well but I didn't get the efficiency I should have. I think I under crushed my grain, I was afraid of over crushing and getting a stuck sparge. The other thing may be the fact that the grain I used was about a year old. Got it free with the grain mill, it seems to smell and taste ok but maybe it lost some starch convertibility in that time. Also I tried not to get to much brake material in the fermenter and lost more then I should have. This is my first all grain batch so I got what I wanted out of it, to learn.
4/8/16 - This was a great brew day, everything went smooth, Numbers came out higher the I was expecting and I have made adjustments to the brew sheet to account for this. First the extended steep time brought up the Per. Boil gravity to something closer to a mash and I think the raisins added to the O.G. I did a 2L. starter with Lallemand Abbaye yeast and it seems to have taken off the a bang. Brew looks good and smells good. I think this may be my best Belgian yet, it is all up to the yeast now.
4/14/17 Rack Day, fermentation has been going along well. Racked to secondary, Brix - 11.5 / RG - 1.019. This puts it at 79% and 9% ABV. I plan on bottling on May 6th or 7th, this should give it time for the flavors to really meld.
5/7/17 Bottled today with 5oz corn sugar and an 8th of a teaspoon yeast nutrient. Had a final Brix of 11.25 giving me about 1.017 for my F.G.. Got 54 12oz bottles so ended up with just a touch over 5gal. I can smell the alcohol in this one but it taste go
2/18/17 Started yeast at 9:00pm. 1000mL @ 1.062 with 1pk Safale S-04 on stir plate.
2/19/17 Started smoking the malt around 8:00am. At 10:45 put water on and put malt on at 11:00 to steep for about 25min. I didn't have a malt sack so I had to strain off the malt and rinse it in the strainer with the other gallon of water. Got it back up to boil at 11:50 and added LME. Followed Instructions listed, all went well with an O.G. of 1.0676. Did a slow cool down and pitched yeast at 6:00 pm.
I think I my have used too much coffee, it seems to be the dominant aroma coming off it at this time. But it is the last thing I put in at flame out
2/20/17 Very active and it got going fast. Looks good and smells good but aroma coming off the air lock seems to lean on the hops.
2/24/17 All activity has stop, wort is clearing well. Will rack tonight or tomorrow.
2/26/17 Rack Day - Brix is now 8.75 this is about 1.015 gravity. So it looks like it worked out just right. Aroma at this
6/10/16 Started yeast at about 7:30 pm. Used 1500 ml. water to 1 cup DME (5.5oz.) giving me an O.G. of 1.048. Put in a 1/4t. yeast nutrient just to help it along and set on stir plate.
6/11/16 Yeast is coming along well at 1:00pm. Started with step 1 of instructions at 2:30. Pitched yeast at 5:30. All went well
6/12/16 Very active fermitation, looks good smells good.
6/14/16 Activity has all but stopped, it has been warm hope all is well.
6/26/16 Didn't have a chance to rack so today is bottling day. Final gravity is a little high, should have taken a reading at the end of the first week. I think it got stuck. Should still come out ok, just a little low on the ABV.
4/9/16 Started yeast at about 4pm with a jar of WLP575 from batch 33, harvested on 10/21/15. Starter mix was 1000ml water with 210g LME boiled for 15min. Added 1/4tsp yeast nutrient the last 3min. This came out to be 1.072, a little higher than I wanted but it will work. Next time I'll only use 195g LME.
4/10/15 Starter is going strong. Brew session went well, started at about 11am and pitched yeast by 1:30pm.
4/20/16 Racked to secondary. Gravity is at 1.011.
4/30/16 Bottling day, F.G 1.008. Got 54 - 12oz bottles and 1 - 20oz. for a net of 668oz or 5.2Gal. Going to wait until May 21st to open any of it.
1/23/16 Put 2oz of medium tasted Hungarian oak chips and 5oz American oak chips in a 1qt mason jar and topped it off with Jack Daniels. Next got my yeast starter going using a jar of Safale 05 I harvested from a previous batch and 1 liter of wort at about 1.070. Put starter on stir plate till its time to pitch when I brew tomorrow.
1/24/16 Started heating water at 11:40am. Hit 160° and put grains in at 11:54am steeped at 160° for 25min, rinsed grain with 1.5gal water at 160°. STEP 4 in directions, came back to boil and first hops in at 12:53. Followed the hop and other ingredient schedule in directions. Got a brix of 24 in the end, this is a little higher then I was excepting. Pitched Yeast starter at 3:09pm
2/3/16 Rack Day, put in secondary with the oak chips. Brix is at 13 giving me a gravity of 1.022.
2/13/16 Check on gravity, no change still at 13. Tasted sample and its very good will let it sit a couple more weeks. Try to bottle around March 2nd.
Racked to secondary on 12/12/15. Did not have enough bottles to bottle this batch until 12/26/15 so it had to sit a month before I could bottle it.
2/26/16 This batch did not work out. After two months in the bottle there is still zero carbonation. I think the yeast survived sitting in the higher alcohol environment. It taste pretty good flat and even better if I force carbonation into it, but I do need to up the hops a bit.
10/30/15 Put the 2.5oz of oak chips in a half pint mason jar and toped of with Jack Danells, sent aside till it's time to rack to secondary.
10/31/15 Ok I had some Bird Dog Maple Whiskey, so I poured off the Jack and put in the Maple. Hoping it will give just a hint of maple.
10/10/15 Started boil at 11:30am, turned off heat to add the LME and the DME and stirred in well. Turned heat back on at 11:40. Wort started to boil at 11:52. Added Perle hops at 12:27. At 12:42 added candi sugar. Flame out at 12:52 and put in Willamette to steep for 10 min. Pulled hops at 1:04 (temp was at 180?) 1:11 temp was at 170?, put pot in cold water bath. At 1:22 temp was at 125?. By 1:45 temp was at 98?, transferred wort to primary with 2 gal cold water. Crap that brought the temp down to 61?. At 2:39 temp was up to 74?, pitched the yeast starter I had going from the day before. O.G. was 1.064
10/11/15 10:00am - wort temp is about 70? and as become very active.
10/16/15 6:00pm - things are slowing down. Should be ready to rack on the 18th, will harvest the yeast.
10/18/15 – Still a bit of activity going to hold off on racking.
10/21/15 9:00am - All activity has stopped, racked to secondary and harvested yeast got 4 half pints jars out of it. Gravity at ra
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