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Trappist Dubbel
This lower gravity dubbel is a flavorful excuse to propagate yeast for an upcoming dark strong ale.
| Brewer: | Matthew R. | Email: | mathstew@gmail.com | |||||
| Beer: | Trappist Dubbel | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.062 | FG: | 1.013 | |||||
| Alcohol: | 6.3% v/v (5.0% w/w) | |||||||
| Water: | Well water with 5.2 pH buffer. | |||||||
| Grain: | 9 lb. 10 oz. Belgian Pilsner 1 lb. 4 oz. Belgian CaraMunich 5 oz. Belgian Special B 8 oz. Flaked wheat |
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| Mash: | 75% efficiency | |||||||
| Single infusion at 148*F, ten minute mash out at 168*F. | ||||||||
| Boil: | 60 minutes | SG 1.045 | 7.5 gallons | |||||
| 8 oz. Belgian candi sugar | ||||||||
| Wirfloc tabs at 15 minutes. Wyeast yeast nutrient added 5 minutes before flameout. | ||||||||
| Hops: | .7 oz. Northern Brewer (8.5% AA, 60 min.) | |||||||
| Yeast: | WLP540. 40 ounce starter built on a stir plate for 4 days. | |||||||
| Log: | 10 minutes aeration via aquarium pump/hepa-filter/diffusion stone. | |||||||
| Carbonation: | Bottle with 2/3 of a cup of table sugar, plus 2 tsp extra sugar for that heavy Belgian fizz... | |||||||
| Tasting: | unbrewed | |||||||
Recipe posted 07/13/10.
