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Double Dubbel
| Brewer: | Michael Wiley | Email: | - | |||||
| Beer: | Double Dubbel | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.076 | FG: | 1.014 | |||||
| Alcohol: | 8.0% v/v (6.3% w/w) | |||||||
| Water: | 1 tsp gypsum added to sparge water | |||||||
| Grain: | 10 lb. Belgian Pilsner 8 oz. Wheat malt 8 oz. Belgian biscuit 1 lb. Belgian CaraVienne 4 oz. Belgian Special B |
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| Mash: | 75% efficiency | |||||||
| Protein rest at 123F. Pulled off 2/3 of mash (mainly liquid) to decoct for 45 minutes. Added back to mash tun to raise sacc rest at 156F. Mashed for 60 minutes. | ||||||||
| Boil: | 75 minutes | SG 1.055 | 7 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Candi Sugar added at boil. Ran out of propane at the last 5 minutes - added Saaz to steep/chill. Starting gravity - 1.070. | ||||||||
| Hops: | 1 oz. Styrian Goldings (5.1% AA, 60 min.) 1 oz. Saaz (aroma) |
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| Yeast: | White Labs trappist Ale yeast added. Pumped in purified oxygen for 15-20 minutes. | |||||||
Recipe posted 01/22/02.
