Belgian Dubbel – All Grain

Statistics

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.

Comments

Made a 1 liter starter by boiling extra wort from a previous batch for 10 minutes, pitching entire vial of White Labs Trappist yeast. Used Dark Candi Sugar in the last 15 minutes of boil. Boiled 75 minutes, adding hops according to schedule. Last hop addition was a 15 minute steep at flame out. Took OG reading and pitched yeast (September 23, 2007).

Fermented at 68 for two days and slowly brought the temperature up to 72 over the course of 15 hours. I’ll hold this temp for the rest of primary fermentation. Starting at a lower temperature will decrease the alcohol taste; raising to a higher fermentation temp will lend frutiness to the beer (September 26, 2007).

Racked to bottles and began conditioning process. Primed 4 ounces of corn sugar and a bit of rehydrated dry Munton’s yeast (October 8, 2007).

Malts and Grains

Amount Malt/Grain %
8.50 pounds Belgian Pale Ale Malt 73.9%
0.75 pounds German CaraMunich Malt I 6.5%
0.25 pounds Belgian Special B Malt 2.2%
1.50 pounds American Munich Malt 13%
0.50 pounds Crystal Malt 80L 4.3%
11.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.75 pounds Candi Sugar (Dark)

Hops

Amount Hop Time AA
0.75 ounces Kent Golding 60 min 4.8%
0.50 ounces Saaz 5 min 3.8%
0.50 ounces Saaz 0 min 3.8%
1.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Trappist Ale (WLP500) White Labs Liquid 1000 ml starter

Mash Infusion

Step Description Temp. Time
Single Infusion 3.75 gallons of water. 155° F 60 min.
Sparge Batch sparge with a total of 4.5 gallons of water. 167° F 40 min.

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

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
78 days @ 55° F

Eald Munuc

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.0    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: