Belgian Double or Nothing

Brewer:	Steve		Email:	Stephen_Weiss@MSN.COM
Beer:	Belgian Double or Nothing		Style:	Belgian Dubbel
Type:	All grain		Size:	2.5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	23 IBU
OG:	1.066		FG:	1.013
Alcohol:	6.9% v/v (5.4% w/w)
Grain:	5 lb. British pale 2 oz. British brown 2 oz. British crystal 95-115L
Mash:	75% efficiency
	pH should be 5.2-5.4 in mash. Mash 5.5 qts water to get to 136; raise temp over 15m to 145 and hold 15m; Increase to 151-152 for 60m; heat over 15m to 169; add water to cover grain 1" then drain, repeat 3 times.
Boil:	90 minutes	SG 1.051	3.25 gallons
	.2 lb. Brown sugar .18 lb. Belgian candi sugar
	Add Sugar at boil; Add Irish moss with 15m left. Add 1 oz corn sugar for every .001 deficit.
Hops:	3g Hallertauer (4.25% AA, 90 min.) 6g Styrian Goldings (5.5% AA, 90 min.) 3g Hallertauer (4.25% AA, 60 min.) 6g Styrian Goldings (5.5% AA, 60 min.) 5g Saaz (aroma)
Yeast:	High gravity Belgian at high pitching rate. Oxygentate only once for 10s. Pitch at 75 degrees.
Log:	Primary for 4-7 days at 75-85, then 45 for a month.
Carbonation:	2.2 volumes	Corn Sugar: 45.3g for 2.3 gallons @ 65°F
	Add fresh yeast at bottling.

Recipe posted 08/26/00.