belgian dubbel

I chose the steeping grain varieties to make a dark, carmeley ale. Hopped more than a usual belgian style.

Brewer:	Jeff		Email:	jeffschoellerman@cox.net
Beer:	belgian dubbel		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	5 gallons
Color:	77 HCU (~29 SRM)		Bitterness:	12 IBU
OG:	1.096		FG:	1.016
Alcohol:	10.3% v/v (8.1% w/w)
Water:	Used water from the local water dispenser... 25 cents a gallon!
Grain:	1 lb. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraMunich 12 oz. Belgian CaraVienne 4 oz. Roasted barley
Steep:	steeped in 1.5 gal and brought the temp up to 160, held it there for about 45 minutes then sparged with 1/2 gal 170 degree water.
Boil:	60 minutes	SG 1.240	2 gallons
	9 lb. Amber dry malt extract 1 lb. Belgian candi sugar
	irish moss for final 15 min
Hops:	1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Centennial (10.5% AA, 15 min.) .5 oz. Centennial (aroma)
Yeast:	Made a 2 quart culture of a Chimay red, left it on a stir plate for 3 days, then added a vile of white labs belgian strong ale yeast and spun it for another day.
Log:	brewed on 12/19 with o.g. 1.089, racked to secondary on 12/25, s.g. 1.018. Bottled 1/9/10 f.g. 1.012.
Carbonation:	racked into 3/4 c corn sugar dissolved in 1/2 c h2o

Recipe posted 01/10/10.