Belgian Dubbel
BJCP 2008 – 18B
Batch #:
2007-28
Brew Date:
September 23, 2007
Tap Date:
December 25, 2007
Cost:
35.03
Statistics
OG:
1.070 17.1° P
FG:
1.020 5.1° P
Real Extract:
7.3° P
Attenuation:
70.2% Apparent – 57.3% Real
Color:
14.6SRM
IBU:
14.4
BU/GU:
0.21
ABV:
7.1%
ABW:
5.2%
Calories:
234 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.50 pounds | Belgian Pale Ale Malt | 69.4% |
| 0.75 pounds | German CaraMunich Malt I | 6.1% |
| 0.25 pounds | Belgian Special B Malt | 2% |
| 1.50 pounds | American Munich Malt | 12.2% |
| 0.50 pounds | Crystal Malt 80L | 4.1% |
| 0.75 pounds | Candi Sugar (Dark) | 6.1% |
| 12.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Kent Golding | 60 minutes | Boil | Pellets | 4.8% | |
| 0.50 ounces | Saaz | 5 minutes | Boil | Pellets | 3.8% | |
| 0.50 ounces | Saaz | 0 minutes | Aroma | Pellets | 3.8% | |
| 1.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Trappist Ale | White Labs | WLP500 | Liquid |
Mash Profile Infusion
Ideal Tun Temp:
114°F
Ideal Sparge Temp:
167°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Single Infusion | 60 minutes | 155° F | |
| 2 | Sparge | 40 minutes | 167° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
78 days @ 55° F
General Info
High gravity brew in the Belgian Dubbel style. Malty with middle-range bitterness. This one should have a long, slow fermentation and be bottle conditioned. Will be part of the "pious pair" gift of beer to family and friends for the holidays. "Eald Munuc" is Old English for "Old Monk." Gerihtan.
Procedure
- Total boil time: 75 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Add Candi Sugar at 45 minutes
- Steep last hop addition for 10-15 minutes at flame out
- Cool wort to 70-75 degrees
- Pitch yeast
