Sunday, October 14, 2012

#65: Abbey Dubbel

A rush to get some of the older yeasts in the free ingredients leads me to a third brew for this weekend.  Since these brewdays are so fast, I finished all three in less time than a normal AG day, but I'll have quite a bit to bottle on the back end, so gains here are losses later.  The final yeast that was close to expiration was the WY-3944 (Belgian Wit).  I'm not a big wheat fan, and in reading on this yeast, I found it can be used for dubbels and tripels as well.  I had intended to do an Abbey Dubbel recipe on the Mr. B site with the WY-3787 (Trappist Hi-Grav) that came with the free ingredients instead of the T-58 it called for, but I'll just do an AG with that yeast and use the the 3944 here.  OG was pretty much on par with the rest (lower than the unreasonable estimates).  Again, no worries...

#65: Abbey Dubbel                                          
Belgian Dubbel


Type: Extract Date: 10/13/2012
Batch Size: 2.12 gal

Amount Item Type % or IBU
2.86 lb Bewitched Amber Ale (15.0 SRM) Extract 83.87 %
0.55 lb BrewMax Smooth LME (80.0 SRM) Extract 16.13 %
0.50 oz Saaz [4.00 %] (0 min) Hops -
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.066 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.48 % Actual Alcohol by Vol: 5.74 %
Bitterness: 27.9 IBU Calories: 212 cal/pint
Est Color: 19.1 SRM

1 comment:

  1. After a couple days of inactivity with this 6 month old yeast (I really should have made a starter), I ended up pitching a T-58 into this and got an active krausen very quickly.