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Rockfish9 · 11-20-2020, 08:08 AM

the Coffee porter wont be the last one this season.. I bottled it last night.

I put my second and final deer of the season in the freezer Saturday so I've got the time.

I found an interesting recipe for a Belgian Dubbel and have procured the supplies to make it..

Seeing this one needs 8 or 9 weeks to ferment and mature, this one will be reserved for ice fishing at the Rotary derby Feb 12-14..

this is a 5 gallon batch, Technically it is a 26B Belgian Dubbel.
the fancy name on the recipe Is : Cheval Noir Biere Du Monsastere.

Expected Gravity Starts @ 1.064 -1.068.. It should finish @ 1.012 -1.016.. With an IBU of 18 and 6.9 ABV..

I chose Wyeast 3787 Tempest high gravity and made a starter that is on my stir plate right now,.. brew day will be Sunday.

11-20-2020, 08:08 AM	#41
Rockfish9 Registered User iTrader: (0) Join Date: Jan 2007 Location: Reading Mass/Newburyport/merrimack river Posts: 3,749	well I lied the Coffee porter wont be the last one this season.. I bottled it last night. I put my second and final deer of the season in the freezer Saturday so I've got the time. I found an interesting recipe for a Belgian Dubbel and have procured the supplies to make it.. Seeing this one needs 8 or 9 weeks to ferment and mature, this one will be reserved for ice fishing at the Rotary derby Feb 12-14.. this is a 5 gallon batch, Technically it is a 26B Belgian Dubbel. the fancy name on the recipe Is : Cheval Noir Biere Du Monsastere. Expected Gravity Starts @ 1.064 -1.068.. It should finish @ 1.012 -1.016.. With an IBU of 18 and 6.9 ABV.. I chose Wyeast 3787 Tempest high gravity and made a starter that is on my stir plate right now,.. brew day will be Sunday.
	A good run is better than a bad stand!