- Jul 27, 2020
- Reaction score
- St Albans, Herts
No frowns here Congrats on your century!AG 100
Its a Dubbel
Wow, 100 AG brews - who would have thought this hobby would have brought me such happiness and joy over the past 4 years and given me the oppotunity to take part in manufacturing, organic chemical engineering and energy conversion to solid state mass. Otherwise know as making batch brews, getting ****** and gaining a beer belly! So for this milestone brew I have gone to town and researched many different Dubbel recipes and tweaked and played until I have something that I feel will deliver a nice belgian beer that suits my taste buds. Its not a complete classic recipe and some may even frown, but I hope it will be a good one.
3.5kg Maris Otter
100gm Melanaoidin malt
200gm Special X
30gm black patent
250gm belgian candi (dark)
I have used Melanoidin malt in substitution for munich malt, as both give the same bready malt forward tasting notes, but i dont have any use for munich in my other planned brews, but will be using the melanoidin in a wheat beer, so made sense to substitute. Hopefully its a successfull experiment.
And the special X is just bestmaltz version of special B, so no issues there.
20l mash at 68C for 90mins, and a 3l 'dunked in a bucket for 10 mins' sparge
Leaving 20l wort for a 60 minute boil and 16l in the FV.
20gm hallertau mittelfruh @60min
20gm hallertau mittelfruh @20min
10gm hallertau mittelfruh @10min
I am hoping for and OG of 1.060 and 25ibu and 27srm. Should come out a fruity 6.2%
Mangrove Jacks Yeast - M41 - Belgian Ale Yeast