Averagely Perfect Dubbel - Poll #29 - Fermentation Temp Profile

-> Poll #28 <- determined that there will be no single fermentation temperature, and that the fermentation temperature profile would be some form of ramp(s) and/or step(s).

This poll will determine the basic fermentation temperature profile. For the purposes of this poll, a Ramp is defined as pitching yeast at a particular temperature and letting it rise naturally and/or via temp control to some other temperature to finish fermentation. A Step is defined as pitching at a particular temperature, holding it there for some amount of time, and then raising it to a second temperature to finish fermentation. Please see the awesome illustration below.


If you select the "combination" choice, specify what you mean in a post.

For those looking ahead, the next poll(s) will look at the actual temperatures for the ramp(s) and/or step(s).

This poll will be open for 48 hours.

If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

The Averagely Perfect Dubbel Recipe so far...

5 Gallons into the fermenter
Target ABV: 7.0%
OG: 1.065
FG: 1.012
IBUs: 24 (Tinseth)
Yeast: Wyeast 3787 or WLP530
Mash (recommended): 60 Minutes @ 152F
Assumed Mash Efficiency: 70%
Boil Length (recommended): 60 minutes

Grains/Fermentables:
---Belgian Pilsner Malt (86%)
---D-90 Syrup (8%)
---Caramunich (4% Total)
---Special B (2%)

Hops:
60 minutes: Styrian Goldings (1.2 ounces, 5% AA)
10 minutes: Styrian Goldings (0.5 ounces, 5% AA)

 

No clue what happened to the first three letters of the subject line. @jbakajust1 can you fix that?

 

Ok. Looks like we'll be pitching at temp X, then increasing to temp Y over a period of Z days.