Belgian Dubbel IPA

Brewer:	Ad Hominid		Email:	jkritzer@gmail.com
URL:	http://adhominid.blogspot.com/
Beer:	Belgian Dubbel IPA		Style:	Belgian-style Double IPA
Type:	Extract w/grain		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	116 IBU
OG:	1.074		FG:	1.010
Alcohol:	8.2% v/v (6.5% w/w)
Water:	Water straight from a Brita filter, though Wyeast's instructions encourage soft water for Belgian beers.
Grain:	1 lb. British Pilsner 8 oz. Wheat malt 8 oz. American victory 1 lb. Belgian aromatic 1 lb. Belgian biscuit
Steep:	Grains are steeped in a grain sock in two gallons of water in the brew kettle between 155°F and 170°F. After about 30-45 minutes, the grain sock is removed, placed in a strainer, and a third gallon of water at 155°F is poured over the grain sock. I had a great deal of problems with this step. The four pounds of grain absorbed almost all of the wort. I ended up pouring two gallons of 155°F water over the grain-sock in order to flush out as much wort as possible.
Boil:	90 minutes	SG 1.123	3 gallons
	6 lb. Light malt extract 1 lb. Belgian candi sugar
	One Werfloc tablet is added with about five minutes before the end of the boil.
Hops:	.5 oz. Chinook (12% AA, 90 min.) .5 oz. Nugget (12% AA, 90 min.) 1 oz. Chinook (12% AA, 60 min.) 1 oz. Galena (13% AA, 60 min.) 1 oz. Nugget (12% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) .5 oz. Chinook (12% AA, 15 min.) .5 oz. Nugget (12% AA, 15 min.)
Yeast:	Wyeast 3787 - Trappist High Gravity: Flocculation: Medium-High Attenuation: 74-78% Temperature Range: 64-78F, 18-25C Alcohol Tolerance: 12% ABV About 12 hours before brewing, I made a starter by boiling 1.25 cups of LME in a liter of water. After smacking the Wyeast smack-pack at room temperature and about eight hours to allow it to activate, I added it to an old 1.75 L rum handle. I then added the LME/water (mini-wort), shook the sealed rum handle, unscrewed the lid slightly to allow CO2 to escape, and stored the starter at about 68°F. Before adding the yeast, the wort is cooled below 80°F in an ice bath. 2.5 gallons of "super-cooled" water from the fridge are poured into the carboy. The cooled concentrated wort is poured in the carboy, allowing the wort to splash in the carboy, aerating the wort for fermentation.
Log:	I did not measure the original gravity and will likely use the 1-2-3 method.
Carbonation:	5 oz priming sugar.
Tasting:	Too soon to tell.

Recipe posted 05/31/09.