Duinen clone update and our next beer

Sorry I’m a bit late updating this site. The last week has been rather hectic. Last Saturday, February 18th, I did indeed make the Duinen dubbel clone. Between boil-overs and cranky kids, it was an interesting (and late night) brew session. I left the mash paddle in the hot sparge water for about 45 minutes, and the water picked up a moderate oakiness, so I decided to Duinen clonepour it out and start re-heating the sparge water all over. That set me back about 40 minutes. But in the end, I ended up with a nice dark Belgian dubbel wort, with an O.G. of 1.069, and I had an efficiency rate of almost 75%. Not too shabby! I started the mash off at 151°F, but by the end it was down to 146°F or so. Not too sure what happened there. You generally want the mash to drop as little as possible. The system we use here at Shepody Brewery generally only loses 2°F over the course of 60 to 90 minutes, which is acceptable to us.

I just took a hydrometer reading a few minutes ago, and it’s down to a S.G. of 1.016, which is an attenuation of 77%, and gives me a very respectable 7.0% ABV. During fermentation, I kept the temperatures in the low to mid 70’s (°F). It has a unique and interesting taste. Very fruity, but also lots of nice Belgian qualities. Some bananas esters with perhaps some clove spiciness. If you know your Belgian ales, you’ll know what I mean. I can’t describe tastes if my life depended on it, so you’ll just have to take my word for it. Unless your name is Stiffler and you get invited over to sample some of the delicious brews. Heh heh … your patience will pay off, my lanky friend.

I dropped by a local homebrew store today to see what they had for all grain ready-to-brew Festa-Brew all grain wort kits. They had them on sale for $21.99 each, and I think they’re usually $35 each, so I picked up two: a wheat beer and a brown ale. I think I’m going to put the wheat beer on the yeast cake from the Duinen clone, which will probably turn it from an American style wheat to something resembling a German hefeweizen. I’ve had problems with low attenuation rates before with these kits, which gives you a sweeter beer and lower alcohol rate than I was looking for. So this time I’m going to oxygenate the beer and give it a big yeast injection to get it off to a quick and healthy start.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
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