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Belgian Style Dubble T2

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	2.5		34	85	Munich Malt
	0.5		36	18	Aromatic
	0.5		30	15	Special B
	0.5		33	16.5	Oats
	0.25		38	9.5	Karaffe
	-----------	---	------	------
	4.25		NA	144	Totals

	Mini Mash Extract Potential 1:
		144 GU * 68% / 4 gal = 24.48 GU/Gal

	Mini Mash Extract Potential 2:
		144 GU * 68% / 5 gal = 19.584 GU/Gal

	Cooking Time:
		155 F, 45 Min (time for soaking)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	8.4875		35	297.06	Scotts Amber Malt Extract
	0.98		36	35.28	Dark Belgian Candi Sugar
	-----------	---	------	------
	9.71		NA	332.34	Totals

	Malt Extract Potential:
		332.34 GU * 100% / 5 gal = 66.468 GU/Gal

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.00 oz		60 MBEOB	24	7.1	Nothern Brewer
	1.06 oz		30 MBEOB	19	4.9	Styrian Goldings
	1.07 oz		15 MBEOB	12	4.9	Styrian Goldings

Other Additions:
	Amount		When		What
	------		----		---------
	1 tsp		ABS		Gypsum (water conditioner)
	1 capsule	10 MBEOB	Servomyces (yeast nutrient)

Yeast:
	While Labs Trappist Ale Yeast WLP500 (35 ml, liquid)

Priming:
	? oz dextrose

Estimates:
	Initial GU:	86.05 (19.58 EP + 66.47 EP)
	Initial SG:	1.086
	Final SG:	1.020
	ABV:		8.64%
	Ageing:		12 week(s) minimum, 3 month(s) minimum

Brewing Dates:
	Brew / 1st F:	03/19/2006 (6 / 6), yeast pitch at 10:15 pm
	2nd F:		03/25/2006 (15 / 21)
	Keg:		04/09/2006 (95 / 116)
	Tap		07/13/2006 (66 / 182)
	Fin:		09/15/2006

Aged:
	95 days, 13.5 week(s), 3.3 month(s)
					(116 - 21)

Measurements:
	Mini-Mash Water:	10 qt, 2.5 Gal
	Sparging Water:		6 qt, 1.5 Gal

	Starting Wort Water:	4.00 Gal	*** must be wrong!!!
	Boiled Wort Volume:	4.16 Gal
	Evaporated Water:	- Gal
	Average Wort Volume:	4.33 Gal	*** assumes 4.5 Gal for start
	1st F Wort Volume:	5 Gal (added 0.84 Gal)

	Grains weight:		67.9 oz, 4.24 lb

	Mini Mash Rest Temp:	151 F -> 140 F
	Mini Mash Rest Time:	45 min, 16:20 -> 17:05
	Sparge Water Temp:	144 F
	Mini Mash Temp to Boil:	99 F -> Boiling
	Mini Mash Time to Boil:	55 min, 18:25 -> 19:20
	Wort Temp to Boil:	180 F -> Boiling
	Wort Time to Boil:	29 min, 19:28 -> 19:57

	Full Malt Bucket/Lid:	145.90 oz
	Empty Malt Bucket/Lid:	10.10 oz
	Malt Weight:		135.80 oz, 8.4875 lb

	Candi Sugar weight:	15.70 oz, 0.98 lb

	Wort Boil Time:		64 min, 19:57 -> 21:01
	Wort Cooling Time:	58 min, 21:05 -> 22:03

	Boiled Wort Pitch Temp:	77.0 F
	Additional Water Temp:	74.1 F
	Wort Yeast Pitch Temp:	75 F

	Wort Aeration Time:	89 min, 22:15 -> 23:44

	Mini Mash SG:		1.033 (estimate low by 9 GU)
	Starting Wort SG:	1.110
	Boiled Wort SG:		1.124
	1st F SG (OG):		1.095 (estimate low by 9 GU)
	2nd F SG:		1.022
	Keg SG:			1.018
	Tap SG (FG):		? (estimate high/low by ? GU)

	Mash Water pH:		9.00
	Treated Mash Water pH:	8.76
	Mini Mash pH:		4.92
	Starting Wort pH:	5.47
	Boiled Wort pH:		5.39
	1st F pH:		5.40
	2nd F pH:		4.35
	Keg pH:			4.51
	Tap pH:			?

Calculations:
	ABV:			9.694
					1.092 - 1.018 * 131
	Apparent attenuation:	?
					(OG - FG) / (OG - 1) * 100

	Mini Mash GU/Gal:	? (estimate high/low by ? GU, 2)
					(Mini Mash) GU *
						(Starting Mash Water) Gal /
						(1st F Vol) Gal

	Malt GU/Gal:		? (estimate high/low by ? GU)
					OG GU - (Mini Mash GU/Gal) GU

	Wort SG (Wg):		?
					OG GU * (1st F Vol) Gal /
						(Average Wort Vol) Gal = GU
	Cg:			?
					1 + ((Wg - 1.050) / 0.2)
	IBU:			?
					7,489 / ((1st F Vol) Gal * Cg) * (
						(W1 oz * A1 AA * U1) +
						(W2 oz * A2 AA * U2) +
						(Wn oz * An AA * Un))
	BU:GU Ratio:		?
					IBU / OG GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal corney keg for secondary

	- placed mini-mash grains directly into water.
	- after the stand poured the grains through a large sieve into
	  a bucket.
	- the wort initially drains very slowly through the sieve.
	  i mixed the grains in the sieve a little to help it along.
	- there was a lot of particles in the wort so i cleaned the pot,
	  placed the full sieve on the pot, and poured the wort through
	  it again.
	- i cleaned the bucket, poured the wort back it, placed the full
	  sieve into the bucket, and sparged the grains with 1.5 Gal
	  of water.
	- it took a long time for the grains to drain.
	  the grains soaked up almost a gallon of water.
	- i then topped off the bucket to 4 Gal.

	- i screwed up on the initial wort volume in the kettle.  i thought
	  i put in 4 gal but the wort volume seemed really high in the
	  kettle.  after i poured the wort into the primary fermenter
	  i noticed that i had over 4 gallons of wort, so i had to have
	  started out with more than 4 gallons.  i'll assume i started
	  with 4.5 gal.

Fermentation Notes:
	- didn't start fermenting for a LONG time.  i was worried that
	  something went wrong.  it wasn't fermenting when i left for
	  work wed morning.  (at least 60 hours, about 2.5 days.)
	  when i came home from work on wed the to of the fermenter
	  had been blown off and the wall had yeast on it.  i cleaned
	  up and put the lid back on.

	- i though i would have to throw out the beer but the guy at the
	  beer store said i should keep it.  due to the active fermentation
	  the beer was producing CO2 so it's unlikely that it was oxidized.
	  (which is the main concern for beers that need to be aged.)
	  i was also concerned about bacterial contamination, but he
	  said that the effects of that are usually evident in the flavor
	  within days.  so i should just continue with the batch and if
	  it doesn't taste bad at kegging time then i should be ok.

	- use a blow off tube next time.

Notes:

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