This brew was to try something a bit different. I made the Belgian Candi Sugar by starting with 400gm Dextrose adding about 200 ml water and about 4 teaspoons of lemon juice. Heated to around 140C in a wok rather than a pot (easier to avoid boil over) and kept going until a nice amber colour. I then poured into some silicon molds and let the Candi Sugar set in the fridge. I expected IG to be higher, and FG to be lower, but maybe 5.5% abv is ok for a Dubblel??
Dubbel – Trapist Ale
Grain
- 3.8kg Pilsner Malt
- 0.7kg Munich Malt
- 0.7kg Aurora Malt
- 0.7kg Wheat Malt
- 0.25kg Brown Malt
- 0.25kg Dark Crystal
Yeast
Lallemende Abbaye Belgiian Ale 1 pkt
Hops
| Hop variety | 60min | 30min | Total |
|---|---|---|---|
| Fuggles | 25g | 25g | 50g |
Additions
Water Treatments: 4 gm Calcium Chloride, 1gm Calcium Sulphate, 2 gm Magnesium Sulphate, 2.5 gm Calcium Carbonate, 4 ml lactic acid into mash water
Boil Additions: 1/2 whirlfloc tablet and 1/2 teaspoon yeast nutrient at 15 min to go in boil. Amber Candi Sugar 0.35kg 10 mins to go in boil.
Brew
- Mash in at 73°C with 18L, rest for 60 min at 73°C.
- Mash out: 78 for 10 min
- Sparge with 15L at 78°C
- Preboil size 28L
- Boil time 90mins
- Top up volume 2L
- Postboil size 25L
- Fermenter volume 24L
Fermentation
Fermentation details: 18C for 3 days, 20C for 4 days, 22 C for 2 days then step down to 5C over 5 days. Fermented under zero pressure until Day 10 then added 15 psi and topped up daily as CO2 absorbed
Bottling
Bottled 27/06/2024
Bottling Kegged, but began adding CO2 after Day 10 in fermenter.
Final Volume 23L
Notes
Brews
