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Belgian Double or Nothing

Brewer: Steve Email: Stephen_Weiss@MSN.COM
Beer: Belgian Double or Nothing Style: Belgian Dubbel
Type: All grain Size: 2.5 gallons
Color:
15 HCU (~10 SRM)
Bitterness: 23 IBU
OG: 1.066 FG: 1.013
Alcohol: 6.9% v/v (5.4% w/w)
Grain: 5 lb. British pale
2 oz. British brown
2 oz. British crystal 95-115L
Mash: 75% efficiency
pH should be 5.2-5.4 in mash. Mash 5.5 qts water to get to 136; raise temp over 15m to 145 and hold 15m; Increase to 151-152 for 60m; heat over 15m to 169; add water to cover grain 1" then drain, repeat 3 times.
Boil: 90 minutes SG 1.051 3.25 gallons
.2 lb. Brown sugar
.18 lb. Belgian candi sugar
Add Sugar at boil; Add Irish moss with 15m left. Add 1 oz corn sugar for every .001 deficit.
Hops: 3g Hallertauer (4.25% AA, 90 min.)
6g Styrian Goldings (5.5% AA, 90 min.)
3g Hallertauer (4.25% AA, 60 min.)
6g Styrian Goldings (5.5% AA, 60 min.)
5g Saaz (aroma)
Yeast: High gravity Belgian at high pitching rate. Oxygentate only once for 10s. Pitch at 75 degrees.
Log: Primary for 4-7 days at 75-85, then 45 for a month.
Carbonation: 2.2 volumes Corn Sugar: 45.3g for 2.3 gallons @ 65°F
Add fresh yeast at bottling.

Recipe posted 08/26/00.