 |
 |
 |
 |
 |
 |
 |
Trappist Dubbel
This dubbel is a flavorful excuse to propagate yeast for an upcoming dark strong ale.
| Brewer: | Matthew R. | Email: | mathstew@gmail.com | |||||
| Beer: | Trappist Dubbel | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
|
Bitterness: | 20 IBU | |||||
| OG: | 1.066 | FG: | 1.008 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Water: | RO water treated with 5.2 stabilizer. | |||||||
| Grain: | 9 lb. 10 oz. German Pilsner 12 oz. Belgian aromatic 8 oz. Belgian biscuit 5 oz. Belgian Special B 8 oz. Flaked wheat |
|||||||
| Mash: | 75% efficiency | |||||||
| Single infusion, 152*F for 60 minutes, mash out, 168*F for 10 minutes. |
||||||||
| Boil: | 90 minutes | SG 1.043 | 8.5 gallons | |||||
| 12 oz. Homemade Dark Belgian candi sugar | ||||||||
| Wirfloc tab added 15 minutes prior to flameout. Wyeast yeast nutrient added 5 minutes prior to flameout as directed. | ||||||||
| Hops: | .7 oz. Northern Brewer (8.5% AA, 60 min.) | |||||||
| Yeast: | WLP 530, 4 day starter. | |||||||
| Tasting: | Notes to follow. | |||||||
Recipe posted 09/05/10.
