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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: |
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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. |
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| Grain: | 4 lb. British pale 5 lb. German Pilsner 2 lb. German Munich 12 oz. Belgian CaraMunich 8 oz. Flaked wheat |
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| 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°. |
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| Boil: | 90 minutes | SG 1.067 | 6 gallons | |||||
| 1 lb. Amber Belgian candi sugar | ||||||||
| Add "whirlfloc" tablet (or irish moss) @ 20min boil time remaining. |
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| 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.) |
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| 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. |
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| Carbonation: | Prime w/ 4.5 oz corn sugar. | |||||||
| Tasting: | Thank God for our brothers Trappiste!!! | |||||||
Recipe posted 03/03/02.