Dubbel #4

Trying for a Trappist-like Dubbel, on the dark and strong side.
Brewed 10-7-00.
This beer got best of show at the Orange County Fair 2003.
European Ale Catagory.

Brewer:	Alan Fossen		Email:	brewer@kanpai.net
Beer:	Dubbel #4		Style:	Belgian Dubbel
Type:	All grain		Size:	13 gallons
Color:	33 HCU (~17 SRM)		Bitterness:	15 IBU
OG:	1.077		FG:	1.013
Alcohol:	8.2% v/v (6.5% w/w)
Water:	My tap water is quite hard. I use about 1/3 boiled and settled tap water (hoping for trace minerals and such) and the rest RO. 7 gal mash-in 14 sparge
Grain:	19 lb. Belgian Pilsner 5 lb. German Pilsner 2 lb. Belgian Munich 1 lb. Belgian aromatic 2 lb. Wheat malt 1 lb. Belgian Special B 1 lb. Belgian CaraVienne 1 lb. Belgian CaraMunich
Mash:	77% efficiency
	30 min @120°f 60 min @140°f (bad thermometer, I wanted 150) 30 min @150°f mashout
Boil:	120 minutes	SG 1.055	18.3 gallons
	2 lb. Belgian candi sugar
	Forgot to add Irish Moss at t-15 min
Hops:	.5 oz. Cascade (6% AA, 60 min.) .3 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Hallertauer (1.7% AA, 45 min.) .3 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.)
Yeast:	White Labs Trappist Ale WLP500 stepped 3 times, 32 oz at 55 points, 50 oz at 60 points and 45 at 70 points.
Log:	Primary fermentation temperature at 68° for four weeks.
Carbonation:	Bottle conditioned about 6 gals and kegged the rest. Prime with 76 oz of 1.100 wort (mashed DWC Pils)
Tasting:	SG down to 1.013 at 15 days! Tastes great. Smells of sweet banana, toffee and green apples. Lots of yeast in suspension.

Recipe posted 07/23/03.