Club Meeting – Anniversary Brew Recipe Poll!

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Everyone-

Its been a busy month for me so I apologize for the late poll, but we have selected 3 great Belgian Dubbel Recipe’s for our Club Anniversary brew taking place this Saturday.  Details about the timing of the brew start and meeting will come later this week, but we need to get this poll up for all of you to vote!  Click on the link below to go to the online poll to vote for your choice for our club brew this Saturday!  Voting ends on Tuesday night @ 6pm so that we can purchase the appropriate ingredients ahead of time.  You can vote as many times as you like, cheers!

CLICK HERE TO VOTE FOR THE WINNER!

Here are the three final recipes!

Recipe #1: “I Like Rochefort”

  • OG – 1.070
  • FG – 1.010
  • IBUs – 20
  • SRM – 18.86
  • ABV – 7.9%
  • Recipe Size (6 Gallons)
  • Boil Time – 90 min

Grain/Fermentable Bill

  • 14.0 lbs Belgian Pils
  • 0.5 lbs Melanoidin
  • 0.5 lbs Special B
  • 1.0 lbs 90L Belgian Syrup

*(Mash Schedule – 20 Min rest @ 144F, 40 Min rest @ 156F)

Hops & Kettle Additions

  • 1.7oz (3.50% AA) – Hallertau Hersbrucker – 60 min.

Yeast

  • 2qt Starter of WLP540 Abbey Ale IV

Fermentation Schedule

  • Primary – 7 days @ 66F
  • Secondary – 10 days @ Room Temp

*One full day after Krausen drops start to raise temp 1F per 12 hours till room temp.  Do not transfer unless within .002 of target terminal gravity.  Isinglass in secondary.

Recipe #2: Belgian Dubbel

  • OG – 1.068
  • FG – 1.012
  • IBUs – 31
  • SRM – 21.3
  • ABV – 7.5%
  • Recipe Size (10 gallons)
  • Boil Time – 70 min

Grain/Fermentable Bill

  • 18.0 lbs Belgian Pils
  • 2.0 lbs Belgian Candy Sugar (added to boil @ 30 min mark)
  • 1.0 lbs Light Munich
  • 1.0 lbs CaraMunich Malt
  • 1.0 lbs Cara Vien Malt
  • 1.0 lbs Belgian Biscuit
  • 1.0 lbs Belgian Aromatic
  • 1.0 lbs Special B
  • .25 lbs Chocolate Malt

*(Mash Schedule – 20 Min rest @ 128F, 20 Min rest @ 149F, 40 Min rest @ 153F)

Hops & Kettle Additions

  • 2.60oz (5.3%AA) – Tettnang 60 min.
  • 1.50oz (4.1% AA) – Hallertauer 20 min.

Yeast

  • 2qt Starter of Wyeast 1214 Abbey Ale Yeast

Fermentation Schedule

  • Primary – 7 – 14 days @ 70F
  • Secondary – 14 days @ 70F

Recipe #3: Light Westy

  • OG – 1.069
  • FG – 1.010
  • IBUs – 18
  • SRM – 15.73
  • ABV – 7.7%
  • Recipe Size (6 gallons)
  • Boil Time – 90 min

Grain/Fermentable Bill

  • 7.0 lbs Belgian Pale
  • 7.0 lbs Belgian Pils
  • 1.5 lbs Belgian Dark Candy Sugar (added to boil @ flame out)
  • (Mash Schedule – 60 Min rest @ 145F, 20 Min rest @ 155F)

Hops & Kettle Additions

  • 0.50oz (8.5% AA) – Northern Brewer 90 min.
  • 0.50oz (4.1% AA) – Styrian Goldings 20 min.
  • 0.25oz (2.8% AA) – Hallertauer Mittelfrüh 20 min.

Yeast

  • 2qt Starter of WLP 530 Abbey Ale Yeast

Fermentation Schedule

  • Primary – 7 – 14 days @ 65F (pitching temp, free rise afterwards)
  • Secondary – 14 days @ Room temp

*Cool to 65F and pitch yeast.  Let free rise to 80F and hold there.

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