Dubbel Trouble
All Grain Recipe by Eric Kuijpers
(75 % Efficiency)
INGREDIENTS
| 13.0 lb (6.9 kg) | Belgian Pilsner malt |
| 0.75 lb (340 g) | Special B malt |
| 0.50 lb (227 g) | Wheat malt |
| 0.75 lb (340 g) | Dark candi syrup |
| 1 oz (28 g) | Hallertau Hersbrucker (4.75% AA, 90 min) |
| 0.75 oz (21 g) | Spalter Select (5.0% AA, 15 min) |
| 1 oz (28 g) | Saaz (3.5% AA, 15 min) |
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1 vial White Labs 530 Abbey yeast |
Original Gravity: 1.069
Final Gravity: 1.014
SRM: 15
IBU: 27
DIRECTIONS
Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.
EXTRACT VERSION
Subsitute 10.5 lb (4.8 kg) of light liquid malt extract for Pilsner and wheat malts, increase Hallertau Hersbrucker hops to 1.67 oz (47 g), and reduce boil time to 60 minutes. Steep grains in 1.5 gallons (5.7 L) of 160 °F (71 °C) water for 30 minutes, then remove and sparge grains with 0.5 gallons (1.9 L) of hot water. Stir in malt extract and candi syrup and bring to a boil. Add Hallertau Hersbrucker hops. Boil for 45 minutes, then add 15 minute hops. Boil 15 minutes more, then strain into a fermenter with enough cold water to make 6.0 gallons (22.7 L) in the fermenter. Pitch yeast and aerate well. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.