Name: Dan Voorheis
Years Brewing: 7
Homebrew Club: Garage Brewers Society
Medal Count: I am 0-3 in my attempts. Not an award winning homebrewer so I have put my plans for opening a brewery on hold.
Brewing System Details: I have a three tier gravity system and I do 5 gallon batches. My HLT (Hot Liquor Tank) and boil kettle are 15 gallon sanke kegs with a 10 gallon Gott cooler mash tun. I batch sparge and use an immersion chiller. Nothing fancy.
Piece of brewing equipment I can’t live without: A good thermometer/temp control. Temperature is everything in brewing. From strike water temp, to mash temp, cooling wort to pitch temps, and what temperature you are going to ferment at. All the equipment is wasted if you don’t get your temps.
My friends’ favorite beer that I brew: Probably my Belgian Dubbel that I age on pitted dates. It started out as beer I brewed for Iron Brewer (An annual Garage Brewer’s competition where you brew with unusual ingredients) and I have made tweaks to it each time I brew it.
My favorite beer I brew: I tend to brew a lot of Saisons. I had one that I made that I didn’t like at first. It was very lifeless and bland. I let it sit for about 4 months and when I tried it again, it was a fantastic beer. It had all the intangibles you want in a Saison. I have been chasing that beer ever since.
Listen to Dan on Episode 7 of the “Beering Impaired” podcast now!
See below for Dan’s Dubbel recipe:
Dubbel on Dates
5 Gallon All Grain Recipe
|10 lbs 9.6 oz||Pilsner (2 Row) Bel (2.0 SRM)||Grain|
|1 lbs||Munich 10L (Briess) (10.0 SRM)||Grain|
|12.0 oz||Special B Malt (180.0 SRM)||Grain|
|8.0 oz||Aromatic Malt (Briess) (20.0 SRM)||Grain|
|8.0 oz||Caramunich I (Weyermann) (51.0 SRM)||Grain|
|1.50 oz||Tettnang (Tettnang Tettnager) [4.00 %]||Hops|
|1 lbs||Candi Syrup, D-180 [Boil for 10 min](180 Extract)||Extract|
|1 pkgs||Belgian Ardennes (Wyeast Labs #3522)||Yeast|
Mash in with 16.69 gallons of water at 168 degrees. Mash at 149 degrees for 90 minutes. Batch sparge with 5.17 gallons of 168 degree water. Add one pound of dates during secondary fermentation and wait until they float before you begin tasting. Continue tasting daily until desired flavor is achieved.
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