Rizero RTZ Brew Session

Brew Session Info

10/10/2015
(Include any important notes from brew day until tasting)

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 rack is 1.018. 10/25/15 Bottling day. F.G. 1.017. Beer has cleared quite well and looks to be a deep amber color. I got 32 12oz bottles, 11 16oz bottles and 2 22oz bottles for a total of 604oz or 4.72gals.

Boil

Boil

NaN (estimated)
3 gallons liters 0.00 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
2.5 gals liters

Gravity Estimates

Based on boiling 3.00 gallonsliters at NaN for 60 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to NaN.

You wanted an OG of 1.065. It looks like it will be over.

Fermentation

5.5 gallons liters 5.00 (gallonsliters estimated)
1.064 (1.065 predicted)
1.017 (1.015 predicted)

Conditioning

10/25/2015
10
Brews Best Corn Sugar
3.5 oz g

Tasting Notes (1)
Rizero

Tasted on 11/4/2015 by Rizero

Notes:

Poured a 12oz bottle into a Trappist glass at about 40°. Color is a deep amber with an orange tint and just a slight haze. Carbonation is a little low but a nice head comes off the pour and then falls thin and tight. Aroma is light and comes mostly from the yeast with banana and spice that gives it that classic Belgian scent. It has a medium body with a crisp mouth feel. Flavor is light starting with some fruit, banana and raisin then the yeast gives a bit of spice and a mild hop bitterness shows in the back. After taste is dry with a Belgian banana note. I find that as it warms up a little the flavor really starts to pop. Overall I'm very happy with the way it came out and will definitely brew it again.

Recipe Facts

Rizero RTZ
Belgian Dubbel
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.015 FG
  • 19.7 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 12.2° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 219 per 12oz Calories
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