Barrel - Belgian Dubble Recipe

[Ciderhead]

Mr D can you collect mine?

[Shane Phelan]

How does the February 21st suit people as a potential fill date?

Can someone please set a time-line?

The 21st of Feb is 5 weeks away (tomorrow 5 weeks)

Has the slanting started? If not thats' one week!

Distribute and grow up a pitchable amount for the Dubbel (at least 3 starter work ups) - say what: a week or more!

Primary and secondary fermenting for how long?

Have we decided a strict common recipe or is it use what you've got!

Am I paranoid??

How about this as a more detailed timeline (this is the one I'm going to follow anyway):

20th January - Date by which slants establish themselves
21st January - Add 25ml of 1.040 wort to vial, shake and leave for 24 hours
22rd January - Add vial contents to 250ml of 1.040 wort, stirplate for 48 hours
24th January - Add slurry from 250ml starter to 1.5-2L of wort, stirplate for 48 hours
26th January - Brew day!
6th - 10th February - Transfer to secondary (11 - 15 days in primary depending on how it looks)
22nd February - Fill barrel combined with TOG brewday (Ronan's suggestion)

This still gives a week or more leeway for people who need to brew later. I'm going to brew the exact recipe that Cathal put up with the additional hops discussed later in the thread. I don't think the recipe is that expensive, I paid a bit more by buying the two types of candi sugar but I will just use them in a stout or porter in the future. I don't see why people would need to deviate that far from his recipe?

[Ciderhead]

Dr Jacoby is making up 10 slants of the WLP540 and will give those to RichieH to give to Ronan to have at the Lucan county this weekend.

Is there some way we can show our appreciation to Dr Jacoby?
I suppose getting his vials back would be a start?

[Shane Phelan]

Yeah I'm giving him a bag of vials and buying himself and RichieH a pint.

[Will_D]

Mr D can you collect mine?

Sure CH no problemo!

[Will_D]

@Shinny: Thanks for the timeline. Its time to rock and roll.

Who's got a "Ma Deuce"

[Will_D]

Apart for CH the rest are gonna make it, and you can leave DaMun's with us as he works in Leixlip.

I'm picking up for CH!

Its about time I did something for him!!

[Damien M]

I can collect off Mr T next week!!

[Ciderhead]

Ok chaps have the ingredients now for 42 litres so will pick up Padraics slot and to be honest happy to split the extra across the 10 of us so that we all get min 20 L, everybody ok with this?

01. Shiny
02. Cathal
03. Beerfly 
04. Rossa   
06. CH   42 L  Brewing 26th Jan if slant is good to go in 4l or as soon as thereafter.
07. CARA 
08. Will_D
09. DaMun
10. McGrath

Padraic you never told me the rate for short term lease?

[mcgrath]

Apart for CH the rest are gonna make it, and you can leave DaMun's with us as he works in Leixlip.

I'm picking up for CH!

Its about time I did something for him!!

Can you pick up for me too? Out of the country at the mo...

[Cathal O D]

Hi All,
Here is a receipe we have put together. We've done a fair bit of research but never brewed a belgian dubble so feel free to voice your opinions. We got some unrefined candi sugar from Fallon & Bryne. It should work but we are unsure on the colour it may add.
We were thinking of using WLP540 yeast as I think Shiny has some that he can grow for everyone. Its an authutentic trappist style yeast with medium dark fruit character.

Ingredients
Amt      Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 67.7 %
1.00 kg Munich Malt (17.7 EBC) Grain 2 15.0 %
0.30 kg Special B Malt (354.6 EBC) Grain 3 4.5 %
0.20 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 3.0 %
0.15 kg Amber Malt (43.3 EBC) Grain 5 2.3 %
0.50 kg Candi Sugar, Amber (60.0 EBC) Sugar 6 7.5 %
Revised 60.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 17.4 IBUs

Beer Profile

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.7 % 
Bitterness: 17.4 IBUs Calories: 0.0 kcal/l
Est Color: 33.3 EBC 
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 6.65 kg
Sparge Water: 19.00 l Grain Temperature: 10 C
Sparge Temperature: 75.6 C Tun Temperature: 10 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.04 l of water at 74.9 C 68.9 C 45 min

Sparge Step: Batch sparge with 2 steps (3.56l, 15.44l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

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[Cathal O D]

Fair play to Shiny taking the lead on this. I know I started the thread but have been up the walls reciently.

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[nigel_c]

One quick word of warming guys. We were considering doing the same for our second refill out one the NCB. We took a Belgian dubble and added a few ml of bushmills. It's pretty much wiped all of the nice belgian character from the beer. Only a few ml did this to a glass.
Recipe looks spot on but you might want to be mindful of the time in the cask and prob should check samples regularly enough. Just my thoughts on it.

[Will_D]

Can you pick up for me too? Out of the country at the mo...

Yes, sure no problem

So Will_D: 3

[beerfly]

have not heard from RichieH so dont think i'll have the vials for tomorrow