Back to school dubbel

First shot at a Belgian Dubbel. Used a new buffer solution from our local brew shop - it's called "5". Put in the mash rather than my usual 88% lactic acid. 1 TBSP. Did the overnight mash method (ONMM) which I almost always employ. The water in our area is harder than a brick and very alkaline, so I add acid to get the pH down. I can usually hit the mid to high 80's and sometimes 90's using the ONMM and pH adjustment solution. This time I hit 92% almost 93%.

The name comes from the fact that we have 5 kiddo's and 4 of them start back to school in a week - so we needed a celebration beer!

Brewer:	Pat		Email:	pmoss_takethislineout_@rocktenn.com
Beer:	Back to school dubbel		Style:	Belgian Dubbel
Type:	All grain		Size:	6 gallons
Color:	29 HCU (~15 SRM)		Bitterness:	15 IBU
OG:	1.074		FG:	1.014
Alcohol:	7.8% v/v (6.1% w/w)
Water:	Chorine filtered water (3.1 gallons) + 3/8 gallon regular water to cool down mash
Grain:	8 lb. Belgian Pilsner 2.5 lb. Belgian Munich .5 lb. American victory .75 lb. Belgian aromatic .5 lb. Belgian Special B
Mash:	92% efficiency
	Mashed in and settled at around 154 Added "5" and mash pH settled @ 5.2 Overnight mash - stopped around 134 degrees the next morning.
Boil:	70 minutes	SG 1.064	7 gallons
	.7 lb. Belgian candi sugar (Dark)
	Boiled for 10 minutes before first hop addition. Added Belgian candi syrup (dark) with 15 minutes left in the boil - estimate .7 # (1# syrup) The syrup characteristics are described as: Belgian Candi Syrup - Dark (not D2) - This syrup’s flavor is a mix of burnt sugar, figs, ripe fruit, toffee and dark chocolate. Highly fermentable. 1/2 tsp Irish Moss @ 15 minutes left in the boil
Hops:	1 oz. Saaz (3.75% AA, 60 min.) .25 oz. Saaz (3.75% AA, 45 min.) .5 oz. Saaz (3.75% AA, 30 min.) .25 oz. Saaz (aroma)
Yeast:	Wyeast VSS - Leuven Pale Ale (#3538) - suitable for Dubbels - distinct spicy character with mild esters Made 1 quart starter with 3/4 cups LME Pitched @ 86 degrees F. Water temp out of the tap wouldn't get below 80 degrees F. Not ideal, but I've done it before and want a high fermentation temp anyway.

Recipe posted 08/14/10.