Abbey Dubbel #3

My best biere yet.

Brewer: Paul Walsh Email: biere30@hotmail.com
Beer: Abbey Dubbel #3 Style: Belgian Dubbel
Type: All grain Size: 5 gallons
Color:
33 HCU (~17 SRM)
Bitterness: 34 IBU
OG: 1.081 FG: 1.016
Alcohol: 8.3% v/v (6.5% w/w)
Water: Soft filtered tap water.
Acidify 3.5 gal strike water w/ juice of 1/2 lemon,
Acidify 5 gal sparge water w/ juice of 1/2 lemon.
Grain: 4 lb. British pale
5 lb. German Pilsner
2 lb. German Munich
12 oz. Belgian CaraMunich
8 oz. Flaked wheat
Mash: 78% efficiency
Mash in 122°, rest 10 min.
Raise to 153°, rest 75 min.
Mash out 5 min @ 168°.
Sparge = 45 min to 1 hr @ 168°.
Boil: 90 minutes SG 1.067 6 gallons
1 lb. Amber Belgian candi sugar
Add "whirlfloc" tablet (or irish moss)
@ 20min boil time remaining.
Hops: 1.25 oz. Saaz (3.4% AA, 60 min.)
1 oz. Hallertauer Mittelfruh (6.7% AA, 45 min.)
.5 oz. Saaz (3.4% AA, 15 min.)
.25 oz. Saaz (3.4% AA, 4 min.)
Yeast: WLP530
Log: Ferment between 65 & 70°.
Primary = 1 week.
Secondary = 1 week.
Add bentonite & 1 oz steamed French Oak
cubes upon racking to tertiary fermenter.
Rest one more week before bottling.
Carbonation: Prime w/ 4.5 oz corn sugar.
Tasting: Thank God for our brothers Trappiste!!!

Recipe posted 03/03/02.