Smelgian Smubbel

This is a 1999 BJCP style 18a beer.

Recipe: Belgian Dubbel
Volume: 5 gallons

Activity Log

Yeast Starter:

About 11 hours before brew, boiled 2 oz of pale malt extract in 20 oz of water in flask for 10 minutes. Cooled in ice and water bath in a bowl. Pitched vial of yeast and fitted stopper and airlock.


Heated 4 1/2 gallons of water to 170 f and added grain. Mashed at 154 f for 30 minutes and tested positive for conversion. Raised temperature to mash out at 170 f. Added rice hulls, then scooped into lauter tun, recirculating until relatively clear. Sparged with 170 f water until 6 1/2 gallons of runoff was obtained.


Boiled through first break then added bittering hops and cane sugar. Boiled for 40 minutes then added Irish Moss and whole flavor hops in mesh bag. Boiled for 15 more minutes then added whole aroma hops to mesh bag. Boiled for 6 more minutes then turned off heat and placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~65 f with coil and siphoned to fermenter taking a reading of 1.062. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and airlock and put on fermenting bench with temperature controller set to 70 f.


Observations of primary stage (7 PM start): Transferred to 5 gallon carboy and fitted stopper and airlock. Kegging/Bottling:

Siphoned into 5 gallon soda keg and put under 30 lbs/sq in CO2 in fridge. Took FG reading of 1.018 which puts the alcohol content at about 5.7% ABV.

Bottled and capped 11 bottles from the keg using counter-pressure bottle filler. Used keg immediately out of fridge and chilled bottles.

See Smelgian Smubbel labels here.


Testimonials here