Belgica Dubbel

Belgica Dubbel – a Belgian dubbel.

Brewed June 7, 2018. Bottled August 15, 2018.

4.3% ABV (OG 1.070 / FG 1.037)

Recipe:

5 kilo Pilsner malt
400 grams Munich 60 malt
400 grams Biscuit malt
300 grams Crystal 40 malt
200 grams Special B malt
200 grams Aromatic malt
30 grams Magnum hops
30 grams Saaz hops
11 grams Safbrew Abbaye yeast
11 grams Danstar Nottingham yeast
160 grams Dextrose

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: approx 28.5L heated/boiled tap water. Grain bag added to mash for 90 minutes. Grain bag squeezed and sparged with an additional 6.5L of tap water, for a total of approximately 21L. Wort set to boil for 60 minutes with 30 grams of Magnum hops added at 25 minutes, factoring in the no-chill conversion times. 30 grams of Saaz hops added at flameout with a whirlpool. Decanted into the closed fermentation container for two days. Safbrew Abbaye yeast pack added to fermentation container at 27°C. OG 1.070 at 27°C. Checked 14 days into brew: SG 1.042. Checked 36 days into brew: SG 1.040 and decided to add a packet of Nottingham yeast that we had on-hand to see if we can get better fermentation results. Checked 59 days into brew: FG 1.037 = 4.33% ABV. Bottled seven days later into Iodophor solution sanitised 330ml bottles primed with approximately 160 grams cane sugar.

Yield: 15.5L (47 x 330ml bottles)

Belgica Triplus

Belgica Triplus – a Belgian tripel.

Brewed May 14, 2017. Bottled June 1, 2017.

8.1% ABV (OG 1.082 / FG 1.020)

Recipe:

1.9 kilo Pilsner malt
900 grams Pale ale malt
175 grams Carapils malt
200 grams Melanoidin malt
500 grams Cane sugar
30 grams Perle hops
.25 teaspoon Irish moss
11 grams Safbrew T-58 yeast
40 grams Cane sugar

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: approx 10L heated/boiled tap water. Grain bag added at 78°C for 70 minutes, stirred to drop temperature to 70°C and then wrapped to conserve heat. Wort set to boil for 75 minutes with 15 grams of Perle hops added at 45 minutes. Cane sugar and Irish moss added at 20 minutes. Decanted into no-chill container until the next day. Half of the Safbrew yeast pack added to each fermentation container at 28°C as well as 15 grams of Perle hops added in dry-hopping. OG 1.082 at 24°C. Checked 16 days into brew: SG 1.020. Checked 18 days into brew: FG 1.020 = 8.14% ABV. Bottled into Iodophor solution sanitised 330ml and 500ml bottles primed with approximately 40 grams cane sugar.

Yield: 6.3L (10 x 330ml, 6 x 500ml bottles)