Friday, January 25, 2008

oak2 dubbel

brewed a dubbel last night. started with a northern brewer kit then twisted it around a bit with some extra sugar (1 lb of dark moskovado from mauritius) and an ounce of corriander seed. the extra sugar (on top of the 1 lb of dark candi sugar) kicked the OG up from 1.060 to 1.070, so we've got a potential of an 8+% brew. i'm going to leave this one to age for a while -- no need rushing a big beer like this.

the session wasn't without problems. the yeast pak was looking a little anemic when i started (and took 2 days to get to even the half puff it got to) and then when i chill the beer i realized that the hose was frozen so i ended up putting the beer outside the kitchen door in the cold for a couple of hours, then adding it to the rest of the cold water i had. tried a new (and improvised) aeration technique in hopes of compensating for the lackadaisical yeast pouch and fermentation has kicked off, but it's not looking all that vigorous yet. i think i may order a 2nd pouch of yeast just to be on the safe side.

steep until water reaches 154 C:

- 0.25 lbs. Dingemans Caramunich

- 0.25 lbs. Dingemans Special B

bring to boil then add:

- 6.3 lbs. Gold Malt Syrup

- 1 lbs. Golden Light Dry Malt Extract
- 1 lbs. Dark Belgian Candi Sugar
- 1 lbs. Dark Moskovado Sugar

return to boil then add:

- 1 oz. Styrian Goldings (for 60 min)

- Servomyces & Whirlfloc (10 min)
- 1 oz. Saaz (for 1 min)

remove from heat then add:

- 1 oz. Corriander seed (crushed)

chill then:

- strain (to remove hops & coriander) into fermenter
- add Wyeast #1214 Belgian Ale Yeast
- ferment 7-10 days

transfer to secondary:

- 2 oz. American oak chips

to be continued...

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