RTZ III Brew Session

Brew Session Info

Brew Date 4/8/2017

Notes (Include any important notes from brew day until tasting)

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 good, fresh and crisp with dark fruits and the Belgian yeast is clean. Bitterness is up a bit more then I was expecting. Will try a bottle in about 3 weeks.

Boil

Pre-Boil Gravity

1.021 NaN (estimated)

Boil Volume

3.2 gallons liters 0.00 (gallonsliters estimated)

Boil Time

60 minutes minutes (60 minutes estimated)

Post-Boil Volume

3 gals liters

Gravity Estimates

Based on boiling 3.20 gallonsliters at 1.021 for 60 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to 1.021.

You wanted an OG of 1.089. It looks like it will be under.

Fermentation

Volume in Fermenter

5.5 gallons liters 5.50 (gallonsliters estimated)

Original Gravity

1.089 (1.089 predicted)

Final Gravity

1.017 (1.017 predicted)

Conditioning

Condition Date

5/7/2017

Bottle/Keg

Priming Sugar Type

Corn Sugar

Priming Sugar Amount

5 oz g

Tasting Notes (1)

Tasted on 7/8/2017 by Rizero

Notes:

Color is a deep near black amber, with good carbonation and a this off white head. Aroma is sweet with some fruit and a note of roasted malt. It has a full body and a rich mouth feel. Flavor is rich and sweet with dark fruits, toffee and a red wine like feel. In the aftertaste the wine note carries on with a slight hint of alcohol. Overall it's very good, this yeast doesn't give the classic banana esters but it has a rich dark fruit taste that comes across in some Dubbels I've had. Need to come up with an all grain version and try another yeast.

Recipe Facts

RTZ III

Belgian Dubbel

5.50 Gallons Liters Batch Size
3.00 Gallons Liters Boil Size
60 min Boil Time
1.089 OG
1.017 FG
15.3 IBU (tinseth) Bitterness
0.17 BG:GU
27.3° SRM Color
75% Efficiency
9.3% ABV Alcohol
306 per 12oz Calories

Go To Recipe