009 - Mr Beer Abbey Dubbel
Belgian Dubbel
Type: Extract Date: 3/22/2012
Batch Size (fermenter): 2.13 gal Brewer: Stats & Brew
Boil Size: 1.00 gal Asst Brewer:
Boil Time: 5 min Equipment: My Mr Beer Equipment
End of Boil Volume 0.96 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 2.03 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage, 14-28 Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Amt Name Type # %/IBU
1 lbs 3.4 oz Mr. Beer Creamy Brown UME (55.7 SRM) Extract 1 45.3 %
1 lbs 3.4 oz Mr. Beer Octoberfest Vienna Lager HME (41.1 SRM) Extract 2 45.3 %
4.0 oz Brown Sugar, Light (8.0 SRM) Sugar 3 9.4 %
14.17 g Saaz [4.00 %] - Boil 5.0 min Hop 4 2.1 IBUs
0.50 tsp Coriander Seed (Boil 5.0 mins) Spice 5 -
2.0 pkg Mr. Beer "Fromunda" (Mr. Beer #--) [49.98 ml] Yeast 6 -

Beer Profile

Est Original Gravity: 1.052 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 4.2 %
Bitterness: 17.3 IBUs Calories: 157.4 kcal/12oz
Est Color: 23.6 SRM

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 41.13 g Carbonation Used: Bottle with 41.13 g Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: Ale, Single Stage, 14-28 Storage Temperature: 65.0 F

Notes

Bottled 120411

120621- Had one of these with Andrew Ziegler. He commented that there is somewhat of an "extract" taste and a definite in that there is a bit of of a green apple flavor. This one is definitely not to style. I need to follow up because the BJCP profile says...

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head.

Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

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