Dubble

Description:

This was my first attempt at a Belgian Dubble. Hopefully it is true to style. After 3 months it was very good. Silky smooth.

Size:

• 2 1/2gallons

Ingredients:

• 5 lbs.Brittish 2-row
• 2 oz. Cara-munich
• 2 oz. Crystal 60
• 8 oz. Dextrine
• 12 oz. Belgian Candi sugar (dissolved)
• 1/4 oz. Challengers
• 1/4 oz. Hallertau Hersbruckler
• 1/4 oz. Saaz
• Wyeast 3787 Trappist Yeast (1/2 gallon starter)
• 1 tsp. Irish Moss
• 2 tsp.Polyclar
• 2 1/3 tbs.Corn sugar

Brewing Instructions:

Mahed all grains for at 122f.for 30 min.Raise to 150 for 60 min. Raise to 165 for 10 min.Sparge with 165f water 3x.and accumulate 4 gallons of wort. Boil for 60 min.adding Challengers and halletrau at onset of boil.After 45 min. add the Candi sugar and Irish moss. And with 5 min left add the Saaz. Cool to 75f and add yeast starter.Ferment as directed below.Bottle with corn sugar.

Fermentation:

• Primary for 10 days.
• Secondary

• O.G.-Approx.1.060
• F.G.-Approx 1.015
• Alcohol-Approx 6%