Shoshin Pico-Brewery   Notes on our homebrewing adventures

I put out a call to Twitter, and the good people of the interwebs voted that I should brew a Belgian Dubbel next 🙂

https://twitter.com/FredBarrettPhD/status/1299136363770646528?s=20

So, here we are. I’m using a hybrid of a number of recipes, including the Ommegang Abbey Dubbel at Homebrewtalk.com (https://www.homebrewtalk.com/threads/ommegang-abbey-dubbel.207079/), my first dubbel (http://home.kimusubi.net/beer/?p=348), and the dubbel recipe in Mosher’s Radical Brewing (https://www.amazon.com/Radical-Brewing-Recipes-World-Altering-Meditations/dp/0937381837)

Recipe Type: All Grain
Yeast: WLP550
Yeast Starter: 0.5L starter on stir plate, pitched 2 days after starting
Batch Size (Gallons): 5
Original Gravity: 1.05
Final Gravity: 1.02 (dry!? wow)
IBU: ~30
Boiling Time (Minutes): 60
Color: ~20 SRM
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):

5# 2-row
3.5# Munich
1# Special B
1# Aromatic
1# D90

1oz Northern Brewer (FWH)

Easy boil, added whirlfloc @ 15 minutes, D90 at flameout, chilled with the immersion chiller, transferred to carboy @ 90° (tap water is warm today), and then put the carboy in a waterbath to cool it down before pitching.

2 weeks later (9/20), I tested, and it seems like it’s going to be bone dry (1.002, 6.3% ABV), but lots of bubblegum, some spice, and delicious!!