This recipe has been brewed 1 time(s)
Brew Session: Dubbely Bubbley
CheeseNips
1/12/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Ferulic rest was a pH of 5.9 rather than predicted of 5.7. Sacc mash started at pH of 5.6 and added 2.5mL lactic to get pH to 5.35. I'll have to reevaluate my tap water pH as that was off by more than I would like. First runnings are 1.063. I'll only get 3 points from the sugar, so I'm shooting for 1.035 gravity preboil. Actual preboil gravity is 1.044, so I will hit 1.056 if I boil down to 5.5gall and will hit 1.060 with the sugar addition. What I will do is drop the sugar and live with ...
Recipe Facts
Dubbely Bubbley
Belgian Dubbel
- 5.50 Gallons Liters Batch Size
- 7.00 Gallons Liters Boil Size
- 75 min Boil Time
- 1.057 OG
- 1.006 FG
- 18.7 IBU (tinseth) Bitterness
- 0.33 BG:GU
- 9.2° SRM Color
- 94% Efficiency
- 6.6% ABV Alcohol
- 186 per 12oz Calories