Belgian Dubbel – All Grain

Statistics

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
0.50 pounds Candi Sugar (Dark)

Hops

Amount Hop Time AA
0.75 ounces Styrian Golding 60 min 4.8%
0.50 ounces Saaz 5 min 5.0%
0.50 ounces Saaz 0 min 5.0%
1.75 ounces Total Hop Weight

Yeasts

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

Procedure

  • Steep specialty grains for 30 minutes in 1 gallon of 150-160 degree water
  • Sparge with 1 gallon of 168 degree water
  • Add extract and bring to a boil
  • Total boil time: 60 minutes
    • Add first round of Spalt hops at boil (bittering)
    • Add first round of Saaz hops at 45 minutes (flavor)
    • Add Irish Moss at 45 minutes
    • Add Candi Sugar at 45 minutes
    • Add last round of Saaz hops at 59 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Tertiary:
14 days @ 40° F
Age:
35 days @ 55° F

Notes

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.