DubbelSU2008
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Contents |
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Belgian Dubbel, Summer, 2008
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Beer Statistics
| Beer Name | Belgian Dubbel |
| Beer Style | Belgian Dubbel |
| Bottle Label | N/A |
| Brew Date | June 14, 2008 |
| Starting Gravity | 1.060 |
| Starting Temperature | 75° Fahrenheit |
| Target Gravity | 1.012 |
| Final Gravity | 1.011 |
| ABV | 6.4% |
| Packaging | bottle |
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Plan
- The plan includes three stages of fermentation to reduce the amount of yeast sediment in the finished beer.
- Brew day: June 14, 2008
- Primary fermentation: 1 week
- Secondary fermentation: 2 weeks
- Tertiary fermentation: 2 week
- Bottle condition: 5 weeks
- Estimated competition date: August 16, 2008
- Additional maturation time needed: August 30, 2008
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Recipe Notes
- This is the Chimay Première (Red) recepie from Beer Captured. Nothing major to note. Just follow the brewing directions. Beer brewed outside using 20 quart stainless steel stockpot on the turkey-fryer burner. I used bottled spring water for this brew.
- My friend Mike helped out in the brewing process. Thanks Mike!
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June 14, 2008
- Today was a great brew day. The brewing process went smoothly. The gravity ended short of the 1.068 we should have gotten. Maybe I didn't mix the water into the wert that well.
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June 22, 2008
- Transfered the beer to the secondary fermenter (glass carboy). The gravity was measured at 1.013 at 70° Fahrenheit, which means that it already reached its target gravity. I guess that it reached its target gravity because I aerated the wert before fermentation, and the temperature was steady at 70° for most of the week. Now for three weeks of aging before it is bottled.
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July 3, 2008
- Transfered the beer to the tertiary fermenter (glass carboy) and placed the fermenter into a 40 ° Fahrenheit refrigerator for cold conditioning. The gravity was measured at 1.013 at 74 ° Fahrenheit. Also, it tastes fantastic. I can't wait to drink the finished product. I plan on cold conditioning the beer for 5 days.
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July 12, 2008
- Removed carboy from the refrigerator. I left it in longer then I had intended.
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July 19, 2008
- Beer moved to bottles. Like earlier, this beer tastes great. I am going to bottle condition it for at least 4 weeks before I try it again.
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August 3, 2008
- Took a quick look at a few bottles. The beer still has yeast in suspension. It also has lots of yeast that has settled to the bottom of the bottles. Another two weeks should be good for getting the yeast to drop out of suspension.
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August 16, 2008
- With the help of David, I opened up two bottles today. Unfortunately, it is not done yet. It tastes like a green beer. It still needs a few more weeks in the bottle to mature. Lucky for us, David had a bottle of Chimay Red in his refrigerator. The flavors in my version are similar, but more pronounced. I know that I'm on the right track, it's just the beer needs a few more weeks before it's ready. Also, the carbonation seemed good, but the real version still had more. Maybe the yeast is not finished conditioning the bottles yet. I am going to wait another two weeks before I try it again.
