Geoff Humphrey's BrewBlog > Brew Sessions > Eald Munuc [Belgian Dubbel]

Eald Munuc

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18B

A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

Brew Date:

March 13, 2010

Tap Date:

June 5, 2010

Yield:

10 gallons

Color (SRM/EBC):

17.5/34.5

Bitterness (Calc):

23.7 IBU (Rager)

BU/GU:

0.34

Calories:

229 (12 ounces)

Conditioning:

Keg

ABV:

7.7%

ABW:

Batch No:	06-2010
OG:	1.070
OG (Plato):	17.06° P
Target OG:	1.066
Reading 1:	1.014 (14 days)
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.012
Real Extract:	5.6° P
App. Atten.:	82%
Real Atten.:	67.2%
Status:	On Tap

General Information

Method:	All Grain

Method:

All Grain

Made 2.5 lbs of amber candi sugar by following the procedure here.

This is the first brew cooled with the new Therminator and fermented in a Sanke keg using the conversion kit I purchased from Brewer's Hardware.

Comments

Early tastes resonate dark fruits, raisins, and a smooth character with a slight alcohol twinge. Some in my BJCP study group commented that it was very close to the the Westmalle version we were sampling that evening. Time will tell, but I have high hopes for this one (April 14, 2010). Finished product turned out a bit on the sweet side. A good beer; drinkable, but a little cloying. This style alludes me: I can't seem to get the right balance of dark fruit esters, fermentation complexity, and attenuation. For next time: Mash at a lower temperature for a lighter body. Maybe 150? Add candi sugar to secondary - give yeasties maltose first, then sucrose. Ferment at a higher temperature. Maybe 75? Switch yeast to one that doesn't seem to leave a "sweeter" impression despite the FG number? Hmm.

Early tastes resonate dark fruits, raisins, and a smooth character with a slight alcohol twinge. Some in my BJCP study group commented that it was very close to the the Westmalle version we were sampling that evening. Time will tell, but I have high hopes for this one (April 14, 2010).

Finished product turned out a bit on the sweet side. A good beer; drinkable, but a little cloying.

This style alludes me: I can't seem to get the right balance of dark fruit esters, fermentation complexity, and attenuation.

For next time:

Mash at a lower temperature for a lighter body. Maybe 150?
Add candi sugar to secondary - give yeasties maltose first, then sucrose.
Ferment at a higher temperature. Maybe 75?
Switch yeast to one that doesn't seem to leave a "sweeter" impression despite the FG number?

Hmm.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

18.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

78.3% of grist

1.00 pounds

German CaraMunich Malt I

Color (L):	33 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

4.3% of grist

1.00 pounds

Belgian Special B Malt

Color (L):	110 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

4.3% of grist

2.00 pounds

German Dark Munich Malt

Color (L):	9 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

8.7% of grist

1.00 pounds

Belgian Aromatic Malt

Color (L):	23 °L
Info/Use:	Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

4.3% of grist

23.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.4 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	23 pounds
Grain Absorbtion:	4.9 gallons
Total Water Needed:	18.3 gallons	12.4 gallons (runoff) + 4.9 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	7.6 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.7 gallons	18.3 gallons (total water) – 7.6 gallons (mash water)

)

100% of grist

Adjuncts

2.50 pounds

Candi Sugar, Amber

Hops

2.75 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.4% Leaf @ 60 minutes
Type: Bittering
Use: Boil

12.1 AAUs

2.75 ounces

Total Hop Weight

12.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Abbey Ale
Manufacturer:	White Labs
Product ID:	WLP530
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	66–72°F
Amount:	2000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Medium Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	27.1	Efficiency:	79.5%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Mash at 154° F for 60 to 90 minutes Total boil time: 90 minutes Add hops according to schedule Add Irish Moss at 45 minutes Add sugars at 45 minutes Cool wort to 70-75 degrees Pitch yeast

Mash at 154° F for 60 to 90 minutes
Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Add sugars at 45 minutes
Cool wort to 70-75 degrees
Pitch yeast

Fermentation

Primary:	7 days @ 72° F
Secondary:	7 days @ 70° F
Lager:	30 days @ 45° F

Tasting Reviews

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Bottle Label

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