Tim Tim Dubbel Raymond

Tim, pitching the yeasties

My hometown friend, and Bucknell Chemistry professor, Mr. Tim Ryamond has exquisite taste in beer, and an interest in learning how to brew.  He visits VT once a year for a week with his family, and so we planned on doing a batch together.  I gave him the freedom to choose any style and he decided on a Belgian Dubbel, not unlike Chimay Premiere.  This will be a pretty straight forward recipe with the goal of opening up a corked bottle of it at Thanksgiving.  Thanks to Jill & Jen for taking the kids swimming while we brewed!

RECIPE:
Batch #36
11# Belgian Pils
2# Munich
1/2# Caramunich III
1/2# Aromatic
1/2# Special B
(yes, I forgot to add sugar)
1 oz Pearle (60)
1 oz Styrian Goldings (0)
Wyeast 1214

7/31 - BREWDAY
Single infusion mash - 149F for 60 minutes, batch sparge.

8/1 - FERMENTATION LOG

7AM - small krausen, temp of water was 64, temp on carboy looked like it was 66 or 68. Will probably take it out of the water this evening and let it raise. 

9PM - temp of water was about 70, so I removed the carboy from it, looked like it was right around 70 as well, perfect for 24 hours in. I'm gonna let it ramp up, we'll see how quickly it does now. 

11PM - temp at 72, totally kickin now.

8/2 - 7AM - going full throttle, temp at 78

2PM - still chugging, temp at 78 or higher.

9PM - noticed bubble had slowed/ceased, temp around 78.

8/3 - 8:30AM - no bubbles, temp at 74. 

8/31 - Kegged to be lagered.  Will sit in the fridge for a month now.

Corked and ready to prime

11/9 - BOTTLING - 1.016 - Twenty 750mL bottles corked, and a few 12 oz bottles as well.  Only 2 weeks until Turkey day, hoping that they'll be primed by then.