Second brew of the new Mount Vernon Brewery. Enjoyed the garage with doors open as Iowa warmed up to the mid-40s and sunny–a great Sunday afternoon of brewing.
Today’s session was an Abbey-style Dubbel:
1/2 lb. Dingeman’s Caramunich
1/4 lb. Dingeman’s Special B
Steeped grains in 2 gallons water, 170 degrees, 15 minutes.
Sparged grains with 1 gallon cold water then brought to boil.
6.6 lb. Northern Brewer gold extract, 60 minutes
1 lb Briess pale malt extract, 60 minutes
1 oz. Tradition hops, 6.9%, 60 minutes
1/2 oz. Tettnang, 4.5% 45 minutes
1/2 oz. Tettnang, 4.5%, 30 minutes
1/2 lb. light Belgian candy sugar, 15 minutes
1 lb. dark Belgian candy sugar, 15 minutes
1 oz Hallterau, 2.9%, 10 minutes
1 tsp Irish moss, 10 minutes
1 tsp Gypsum, 10 minutes
Cooled wort to 85 degrees then added distilled water to make 5 gallons.
Aerated and added 2 tsp calcium carbonate
Pitched a 1-quart starter of Wyeast 1214 Belgian Abbey yeast
I will let this one ferment in our furnace room which stays in the mid-70s since this strain of yeast can tolerate warmer temperatures which will hopefully bring out more of the dark fruit flavors. Brewing went really well and I’m pretty excited about this. The wort tasted great–lots of malt and carmel sugars with a touch of hop spiciness. I’ll let you know how it goes in a month or so. In the meantime, these brewing sessions have helped me figure out how to get the all-grain system up-and-running. There are some technical issues at the new house to be worked through, but I think I’m figuring it all out.
Hope everyone had a great Thanksiving filled with plenty of good beer. Prost!