Dubbel-Brett Style: 100% Brett Belgian-Style Dubbel Batch Size (Gallons): 5.5 Original Gravity: 1.067 Final Gravity: 1.008 ABV: 7.73% SRM: 17.9 IBU: 21.5 Brewhouse Efficiency: 79% Grain Bill: 8.0 lb (56.14 %) Belgian Pilsen 5.0 lb (35.09 %) Dark Munich 0.5 lb (3.51 %) Special B 0.5 lb (3.51 %) Special Roast 0.25 lb (1.75 %) Acidulated Malt Hop Bill: Hopshot @ FWH for 13 IBU 1.0 oz Hallertauer Hersbrucker @ 30 mins for 8.5 IBU Yeast: Brettanomyces Trois - WLP644, 1800 ml starter Water: RO water with salt additions to "House" profile Process: 1.25 qt/lb Mash temp 158 F for 60 min Mash pH to 5.3 Batch Sparge to volume Caramelize 1/2 gallon of first runnings to thick syrup & add back to kettle @ 60 mins 75 min boil Ferment @ 70 F Brewed 05/01/2014 05/09/2014 gravity at 1.033 06/08/2014 gravity at 1.014 07/21/2014 gravity at 1.008, pH 4.5, cold crashed at 30 F Kegged on 07/23/2014 Tasting Notes: Overly ripe dark fruit, borderline mildly rotten dark fruit in aroma with some interesting holiday spice notes of clove, ginger, cinnamon, as if a produce stand and a fall-time Kirkland's store collided. Palate is sweet dark fruit, warm bread, holiday spices, and mild finish of ripe dark fruit. Acidity is minimal, thinking of letting this one sit warm in the keg another month or so before tapping.
