------------------------------------------------------------------------------- Belgian Style Dubble Supplier: SF Brewcraft Grains: Weight (lb) MME Max GU Name ----------- --- ------ ------ 2.5 34 85 Munich Malt 0.5 36 18 Aromatic 0.5 30 15 Special B 0.5 33 16.5 Oats 0.25 38 9.5 Karaffe ----------- --- ------ ------ 4.25 NA 144 Totals Mini Mash Extract Potential: 144 GU * 68% / 4 gal = 24.48 GU Extract Potential: 144 GU * 68% / 5 gal = 19.584 GU Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) MME Max GU Name ----------- --- ------ ------ 8.725 35 305.38 Scotts Amber Malt Extract (149.7 /w bucket+lid) 1 36 36 Dark Belgian Candi Sugar ----------- --- ------ ------ 9.71 NA 341.38 Totals Malt Extract Potential: 341.38 GU * 100% / 5 gal = 68.276 GU Hops: Amount When Util % AA % Name ------ ---- ------ ---- ---- 1.06 oz 60 MBEOB 24 6.8 Nothern Brewer 1.20 oz 30 MBEOB 19 5.0 Styrian Goldings 1.04 oz 15 MBEOB 12 4.9 Styrian Goldings Other Additions: Amount When What ------ ---- --------- 1 tsp ABS Gypsum (water conditioner) 1 capsule 10 MBEOB Servomyces (yeast nutrient) Yeast: While Labs Trappist Ale Yeast WLP500 (35 ml, liquid) Priming: 4.8 oz dextrose (approx 3/4 cup) Estimates: Initial GU: 87.86 (Grains EP + Malt EP) Initial SG: 1.088 Final SG: 1.030 ABV: 7.598% Ageing: 12 week(s) minimum, 3 month(s) minimum Brewing Dates: Brew / 1st F: 08/27/2005 (11), yeast pitch at 5:45 pm 2nd F: 09/09/2005 (27 / 38) Keg: 10/06/2005 (92 / 130) Tap 01/06/2006 (42 / 172) Fin: 02/17/2006 Aged: 109 days, 15.5 week(s), 3.6 month(s) (130 - 21) Measurements: Starting Mash Water: 4.00 Gal Boiled Wort Volume: 3.38 Gal Evaporated Water: 0.62 Gal Average Wort Volume: 3.69 Gal 1st F Wort Volume: 5.0 Gal (added 1.62 Gal) Mini Mash Start Temp: 85 F Mini Mash Heating Time: 30 min, 3:50 -> 4:20 Mini Mash Rest Temp: 156 F -> 145 F Mini Mash Rest Time: 45 min Mini Mash Time to Boil: 31 min, 5:09 -> 5:40 Full Malt Bucket/Lid: 149.75 oz Empty Malt Bucket/Lid: 10.10 oz Malt Weight: 139.65 oz, 8.725 lb Wort Boil Time: 60 min Wort Cooling Time: 40 min (214 F -> 87 F) Boiled Wort Pitch Temp: 87 F Additional Water Temp: 74.6 F Wort Yeast Pitch Temp: 81.6 F Wort Aeration Time: 35 min Mini Mash SG: 1.014 (estimate high by 10 GU) Boiled Wort SG: 1.125 1st F SG (OG): 1.082 (estimate high by 6 GU) 2nd F SG: 1.017 Keg SG: 1.017 Tap SG (FG): 1.015 (estimate high by 15 GU) Mash Water pH: 8.30 Treated Mash Water pH: 8.07 Mini Mash pH: 5.12 Boiled Wort pH: 4.97 1st F pH: 5.08 2nd F pH: 4.44 Keg pH: 4.48 Tap pH: 4.43 Calculations: ABV: 8.777% (1.082 - FG) * 131 Apparent attenuation: 81.71% (1.082 - FG) / (1.082 - 1) * 100 Mini Mash GU/Gal: 11.2 (estimate high by 8.384 GU) 14 GU * 4 Gal / 5 Gal Malt GU/Gal: 70.8 (estimate low by 2.52 GU) 82 GU - 11.2 GU Wort SG (Wg): 1.111 GU 82 GU * 5.0 Gal / 3.69 Gal = 111 GU Cg: 1.305 1 + ((1.111 - 1.050) / 0.2) IBU: 39.96 7,489 / (5 Gal * 1.305) * ( (1.06 oz * 0.068 AA * 0.24) + (1.20 oz * 0.050 AA * 0.19) + (1.04 oz * 0.049 AA * 0.12)) BU:GU Ratio: 0.48 39.95 / 82 GU Brewing Notes: - used tap water - fermenters: plastic primary, 5 Gal carboy secondary Notes: - this beer turned out REALLY well. a slightly spicy smell. no alcohol smell. initial mildy bitter taste followed by a smooth carmely aftertaste. -------------------------------------------------------------------------------