Mizzle Dubbel Mk II

Slightly simplified verison of MizzleDubbel from November 2011. Very slightly simplified.

Recipe

Batch size: 5 gallons

Grain bill:

• 6 lb pale malt
• 1 lb Munich
• 1 lb Crystal 80
• 3 oz roasted barley
• 1 lb dextrose

Hops:

• 2 oz homegrown Mt Hood from Ari (4.5%) @ 80 mins

Yeast: Wyeast 1762 -- Belgian Abbey II

Prep

March 2, 2013: Mash in overnight. Hit 64 C / 147 F - nice!

Brew Day

March 3, 2013: Gravity was 1.044 going into the kettle; 6.5 gallons of wort. Forgot to put in the chiller for the whole of the boil, so I boiled for about 20 extra minutes. (Don't know if I ever mentioned this, but for a while I was getting recurring infections; someone suggested boiling the chiller for the whole 60 mins, and that seemed to break the streak.) OG 1064, 5 gallons.

Fermentation

March 6, 2013: Very active -- had to pop the airlock and knock down the kreusen.

Bottling

March 9, 2013: All I had left was 80 g of dextrose -- a bit lower than I'd like, but I went with it. FG 1010, so 7% ABV. The kids both helped bottle. Noticeably sweet, but with a real bitter note underneath.

Tasting

March 28, 2013: First bottle, and it's surprisingly sweet. It's okay, but I really want this to mellow. My oldest son names this beer "Bad breath barnackles", and my youngest son calls it "2 shreddies."