Brooks Dubbel

First thing, first here is the recipe: http://beersmithrecipes.com/viewrecipe/2435454?&doid=5ca8c5507a79e

There are a couple of tweaks we are subbing the amber candi for dark candi and dropping to 6oz. I am using the Imperial yeast Triple Double.

I started with distilled water since it’s a 90 min boil my full volume is 8.7 gallons of water. (this ended up being a mistake and why I think I missed my OG.)

Added salts and lactic acid during heating my strike water:

Then Milled my grain:

Mashed in at 152:

Mashed for 1 hour

I use the BIAB method so I squeezed my bag.

After 30 min of boiling I added 2.5 oz of Hersbrucker Hops 2.2 AA

I always rock some jams while I brew!

Here is my boil:

Added the chiller with 15 min left:

Added the Candi Sugar with 5 min left to boil:

Started my chill and my Hydra is super fast:

Chilled to 68 and moved to the fermenter:

Pitched my yeast and put it into the fermenter. I missed my target gravity by 6 points. I thnk 1.056 could still get me to 6% as long as my fermentation attenuates well. We will see…

Here are the numbers so far:

OG 1.056
Will ferment at 68 for the next 4 day then will ramp up to 70.

I’ll update this as things change…

I am going to start with distilled water and build from there.