Belgian Dubbel NHC 2009

Category 18: Belgian Strong Ale
Sponsored by Dingemans c/o Cargill Malt

2009 AHA National Homebrew Competition Gold Medal
Phil Keener, Ashland, Ohio, Belgian Dubbel

“Belgian Dubbel”

Belgian Dubbel

Ingredients for 5 U.S. gallons (18.93 liters)

6.6 lb             (2.99 kg) Muntons light malt extract

2.0 lb             (0.9 kg) 7 EBC plain extra-light dry malt extract

1.0 lb             (0.45 kg) Belgian candy sugar

0.25 cup         (59 mL) maple syrup

2 cup             (473 mL) compressed homegrown Cascade whole hops (60 min)

1 cup             (237 mL) compressed homegrown Cascade whole hops (5 min)

                        Wyeast No. 1214 Belgian ale yeast

5.0 oz             (142 g) corn sugar to carbonate

Original Specific Gravity: 1.068

Final Specific Gravity: 1.012

Boiling Time: 60 min.

Primary Fermentation: 10 days at 70-72° F (21-22° C)

Secondary Fermentation: 30 days at 70-72° F (21-22° C)

Judges’ Comments

“Estery at first. Banana/bubblegum dominates. Mild caramel malt, not very intense.”

Runners-Up

Silver Medal: Bryce Dvorak, La Crosse, Wis., Belgian Strong Dark Ale, La Crosse Area Grain Enthusiasts & Related Spec.

Bronze Medal: Ryan Stansbury, Atlanta, Ga., Belgian Strong Dark Ale, Brewmasters of Alpharetta