Belgian Dubbel (notes)

Ingredients.
Yeast: White Labs #500 Trappist

Method: Countertop partial mash. BYO took the link down. Will post a doc here later.

Brew date: 12/1/08

Mash temp: 159 (->148)
Sparge temp: 180 (->158)

OG: 1.072-4 (much higher than recipe estimated).

Additional sugar in the recipe made for a very contaminable wort, so I aerated very vigorously for a solid minute before pitching the yeast. Placed glass carboy in a cabinet with a 40W bulb to maintain a decent temperature at night.

Maintained 67-70 degree temp for the first day and krausen activity started at roughly 24 hours. Weather dropped the house temperature to 58-60 at night, so subsequent primary fermentation happened in 65-68 degrees. Krausen didn't "blow out" as it did on prior brew.

Racked to secondary (bucket) on 12/10/08. Tasted remaining trub; some sourness in the yeast had me worried about contamination.

Let fermentation continue at house temp (no bulb), but towelled the enclosure for some semblance of insulation.

Bottled 12/20/08. Tasted the hydrometer sample and brew was delicious, with a hint of carbonation already present.

FG: 1.012-4. So ABV should be between 8 - 8.5% (quite surprising)

Slight mishap when adding the bottling sugar: a stray drop from the side of the pot landed in the brew. Unlikely to contaminate the batch, but I'll know the cause if this occurs.

# of 22 oz bottles filled: 21. Placed by pellet-stove to maintained higher temp for the first few days. Will put in a cool room around Friday.

Overall, should be a very successful batch and quite possibly a personal favorite. The flavors are much cleaner and harmonious in this recipe, since less emphasis was placed on hops, which the seven bridges kits just don't seem to handle well. May need to build on this recipe.