Duh, Duh, Dubbel

Boiled entire contents in two 5 gal. stock pots.

Brewer:	John Markert		Email:	jmarkert@mi-mls.com
Beer:	Duh, Duh, Dubbel		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	5 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	24 IBU
OG:	1.070		FG:	1.017
Alcohol:	6.8% v/v (5.3% w/w)
Grain:	8 oz. Belgian CaraVienne 4 oz. Belgian Special B
Steep:	Split grains 1/2 & 1/2 in bags in 3 gal. water in each pot for 30 min. at 150° to 160°
Boil:	60 minutes	SG 1.054	6.5 gallons
	6 lb. 8 oz. Light dry malt extract 1 lb. Belgian candi sugar
	Add extracts evenly and adjust water to 13 qts in each pot. Add 1/2 Tsp. Irish moss in each pot for last 15 min. Disolve dark candy sugar in 1 pint of water on the side, adding evenly to wort in last 15 min. Cool wort with emersion chiller.
Hops:	1 oz. Saaz (3.9% AA, 60 min.) 0.5 oz. Saaz (3.9% AA, 45 min.) .25 oz. Saaz (3.1% AA, 45 min.) 0.5 oz. Saaz (aroma)
Yeast:	Whitelabs 530, Abbey Ale Yeast, pitchable, in 1 qt. starter.
Log:	Primary fermentation in 6.5 gal glass carboy. Pitched yeast at 75°. Wrap fermenter with polywool pullover until fermentation starts. Lowered primary temperature to 68° for 8 days. Secondary fermentation at 68° for 10 days in glass.
Carbonation:	Prime with 3/4 cup dextrose.
Tasting:	Beautifully clear. Raisin aroma and flavor from the esters, some clove. However, carbonation is poor even after several months of conditioning. I think all the yeast fell out leaving little to generate carbonation. Next time I will either pitch yeast to bottle prime, or substitute a different yeast, such as Wyeast 1388 Belgian Strong. I'd also consider adding a little toasted or biscuit malt for additional character.

Recipe posted 08/18/02.