{{Notes}}
Based on boiling {{CalculateBoilVolumeDisplay}} gallonsliters at {{CalculatePreBoilGravityDisplay}} for {{CalculateBoilTimeDisplay}} minutes, this will decrease your wort by {{CalculateBoilLoss}} gallonsliters, bringing your after boil OG to {{CalculateFinalGravityFromPreBoilGravity}}.
You were planning on an OG of {{RecipeSummary.Og}} so you are right on track. Nice job!
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be over.
You wanted an OG of {{RecipeSummary.Og}}. It looks like it will be under.
It took a long time to carbonate in the bottle! It has a lot of flavour and smells that remind me of the more heavier trappists (likely due to the yeast I used). But it lacks in body a bit. A bit watery after three sips which makes the alcohol a bit sharp. Next time I'll be increasing the grain bill with grain like munich and mash a little warmer.
Brew went well, but I did not hit my marks. I overshot quite a bit! I hit a preboil OG of 1.051. I also ended up with more wort after sparging (23.5/24L) so I will need to adjust the sparging calculations for the grainfather a bit. Final mash efficiency a wopping 82%, so I should definitely increase my efficiency in the calculations. Final after boil with suggar added: OG 1.074.
2/9/2017 8:08:06 AMTurned out my wort was too cold after pitching (16/17C), so fermentation started during the next day. Lack of wort aeration may also have contributed to the slow start (I received a pump and aeration stone from a fellow brewer so hope that may help next time). After one week + 2 days after pitching main fermentation was done with a final OG of 1.014! I expected it to be much higher. This yeast is a real fighter. Estimated ABV is 7.9%. Now in secondary fermentor. The beer tasted ok, but had a little earthy taste to it. This might be the yeast still floating around, we'll see. I hope that the taste will clean up in the next couple of weeks.
2/9/2017 8:08:16 AMBottled yesterday and it looks nice and clean.... but not as a double. I am a bit disappointed by the EBC calculations because it should have been way darker than is stated for the style description. It is in fact a nice caramel, but not "dark". Could also have been an issue with the used candi sugar and that the stated EBC value on the package might be wrong. The yeast gave it a nice sharp tinge though, so now it looks and tastes much like a quadrupple. I am renaming it from Dubbel no. 1 to "Quadubbel" as it is now a hybrid (to low in alcohol for it to be an actual quadruppel). First taste (uncarbonated) was already quite nice, I wonder how it will be once properly bottle conditioned and carbonated.
2/20/2017 1:15:36 AM