award winning st. katie's dubbel

UPDATE: this recipe tied for 3rd place in the TRUB X homebrew competition
on Oct. 31 in Durham, NC in the Belgian Category. yay! :-)

Also, i think the ferment temp was okay because this brew now has that
belgian estery flavor that is normal for belgian brews.

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This is my first attempt at a belgian brew. there will be many many more!
I must admit this turned out pretty good. Higher ferment temps will
help with the yeast flavors. i fermented at about 65F which resulted
in a very clean taste...missing that traditional belgian taste. still a
great brew!

Brewer:	shakedown street brewery		Email:	mrpookey@mindspring.com
Beer:	award winning st. katie's dubbel		Style:	Belgian Dubbel
Type:	All grain		Size:	11 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	20 IBU
OG:	1.064		FG:	1.013
Alcohol:	6.5% v/v (5.1% w/w)
Water:	2tsp gypsum
Grain:	19 lb. Belgian Pilsner 1 lb. Belgian aromatic 2 lb. Belgian biscuit 1 lb. Belgian CaraMunich .75 lb. Belgian Special B
Mash:	70% efficiency
	mash in at 134F for 15 minutes. raised heat to 152F for 90 minutes mashed out at 168F 10 minutes sparged with 170F h2o for 60 minutes
Boil:	90 minutes	SG 1.056	12.5 gallons
	2 lb. Belgian candi sugar
	3tsp irish moss 2lbs belgian candi sugar
Hops:	2 oz. Styrian Goldings (4.6% AA, 60 min.) 1 oz. Hallertauer (4% AA, 45 min.)
Yeast:	white labs trappist ale yeast
Log:	kegged 5.5 gallons 8/14/98, bottled other half 8/18/98. needs some more time to age but still is a great complex tasting brew. added 2tbsp polyclar and 1/2 fining geletan to secondary.
Carbonation:	3/4 cup of corn sugar for bottling and forced carbonation for keg.
Tasting:	higher ferment temp would be the key to this brew. sounds weird reccommending someone to use higher ferment temps doesn't it? maybe a tad more hops. gotta let this one age!

Recipe posted 11/08/98.