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"M" beer - soured dubbel hybrid Extract
Color
Stats
OG1.083
FG1.006
IBU26
ABV9.90 %
SRM26
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
Description
A hybrid style; basically a dubbel with Brit & O-fest grain bill elements; soured on an English yeast. An extract recipe with advanced techniques. Made for a friend of mine that doesn't care so much for hops, but tends to like beers with a strong yeast flavor to them. My calc puts this as 27.1 ibu & 21.4 SRM. Comes out to about 10.2% abv after priming sugar.
Submitted by Rex_Irae on 21-Jun-2012

Recipe Details
Tasting Notes A high-alcohol brew that is deceptively smooth going down.
Awards
Boil Volume 5.50 gallons
Boil Time 80 minutes
Batch Size 5.00 gallons
Yeast wlp006 Bedford; Flag Porter dregs; 1334 Brit II at bottling (92% app. attenuation)
Primary Fermentation Plastic, 5 weeks
Secondary Fermentation Glass, 6 months
Other Fermentation Split half off the secondary to bottle, and let the other half set on the sour yeast for another 6 mos.
Procedure Target primary to 4.2 gal. Mashed extracts (amber & Munich) with 2-row. Pitched wlp006 on this. Secondary: Get a bottle of Flag Porter. Leave about 3/4" in the bottom. Swab with rubbing alcohol and set on fire. Do this 3 times. Add extract at 1.042. Ferment out. Pour off starter, and pitch yeast to secondary. Cook corn syrup to a nice amber. Check by taste. Add water to 1 gal. Add to secondary. Rack to secondary, leaving 1 gal behind; separate last gal into separate container. Add this back in by halves every 2 or 3 days to allow yeast to settle. Let sit for at least 6 mos., though that yeast mellows out quite a bit if you let it age. Add 1334 at bottling. Bottled with cane sugar.
  Style Comparison
  Low   High
OG 1.083
FG 1.006
IBU 26
SRM 26
ABV 9.90
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
25.4 % 3.40 American Two-row Pale Canadian Cargill 20.9 1.8
22.4 % 3.00 Amber Malt Extract Syrup Briess Munich Extract 17.9 9.0
16.8 % 2.25 Belgian Candi Sugar Amber Corn Syrup cooked to a light amber 16.8 75.0
14.9 % 2.00 Amber Malt Extract Syrup Briess Amber Extract 12.0 9.0
13.1 % 1.75 Belgian Caravienne either Dingeman's or Castle 8.7 22.0
7.5 % 1.00 British Brown Fawcett 5.3 70.0
  13.40     81.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.5 % 0.88 Northern Brewer Pellet 7.1 6.2 60 0.202 18.9
28.5 % 0.75 Willamette Pellet 3.9 2.9 15 0.100 4.4
38.0 % 1.00 Mount Hood Pellet 4.4 4.4 5 0.040 2.7
  2.63               26.0