This batch was brewed off the same wort as the Plain Porter. Initially it was supposed to be an attempt at Belgian amber ale and an American amber ale, but home-malting being what it is, my chocolate and amber malts were a lot darker than I had anticipated. So, on the fly modifications turned it into a Dubbel and Porter. It works, sort of.
I had just returned from a trip Samaipata, where I’d harvested the dregs from a Ted’s Cerveceria Chala, which is a TART witbier (almost resembles a dry cider more than anything), and had wanted to use this yeast on the brew I’d designed as an Amber ale. A quick search of what to do with a wit yeast and no wit wort suggested a dubbel anyway, so I decided to run with it and see what kind of character it brings out. After primary fermentation, I sampled it and found it to also be quite tart, so I added 250 g of turbinado sugar and some T-58 yeast to try and tone down the sharpness of the wit yeast. We’ll see how that goes.
Finally, the name: the Cedro de La Recoleta is a 1000+ year old tree at La Recoleta Franciscan monastery in Sucre. Legend has it that Simon Bolivar and Jose Antonio Sucre (namesake of Sucre and one of Bolivia’s first presidents) spent many hours under that tree, contemplating matters of state and such. And, walk around it three times clockwise and you’ll get married, thrice counter-clockwise and you get three wishes.
Dubbel No. III
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||5.0 Litres / 1.3 Gal||70.0 min||70.0%|
|Pilsner||Grain||1.7||60.31 %||0.71 Kg / 1.56 Lbs|
|Turbinado||Sugar||10.0||21.29 %||0.25 Kg / 0.55 Lbs|
|Amber Malt||Grain||22.0||8.35 %||0.10 Kg / 0.22 Lbs|
|Crystal 10||Grain||10.0||4.94 %||0.06 Kg / 0.13 Lbs|
|Chocolate||Grain||350.0||3.75 %||0.04 Kg / 0.10 Lbs|
|Whole Wheat Flour||Grain||2.0||1.36 %||0.02 Kg / 0.04 Lbs|
|Cluster||7.6%||5.00 g / 0.18 oz||Boil||70 mins|
|Willamette||5.0%||5.00 g / 0.18 oz||Boil||2 mins|
|WLP400 – Belgian Wit Ale||80 %|
|Saccharification Rest||60.0 min||67.0 °C / 152.6 °F||Infusion|
|Brewday 12-15-12. OG 1.060 with 4 L. Probably will dilute and add candi syrup.12-20-12: added 250 g of turbinado sugar along with fresh T-58 yeast to try and tone down some of the overbearing wit yeast taste.
1-7-12: FG on target at 1.008. 6.8% ABV and 87% AA. Bottled with 45g of table sugar. Collected 4.4 L.
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