Matt's Teach A Friend To Homebrew Day Dubbel
Mash: All-Grain
Volume: 11 gal
OG: 1.067
FG: 1.007
% Alc: 7.9% ABV
IBU: 26
SRM: 15.6
Description of this Beer
Recipe formulated by Matt Riggs & Brad Ginn and brewed by Brad for the West Sound Brewers Teach a Friend to Homebrew Day all-grain demonstration brew on November 7, 2009. Half of this batch was fermented with Wyeast 1214 and half w/ Wyeast 3787. The 1214 half finished at 1.007, the 3787 half at 1.010.
Download Recipe: Promash .rec | BeerXML (right click and select "save link as...")
Fermentables
(mash efficiency used for calculations was 79%)
- 19 lb Belgian Pilsner Malt (~75% of fermentables)
- 1.75 lb Melanoidin Malt (~6% of fermentables)
- 1 lb Special B (~3% of fermentables)
- 1 lb 9 oz Corn Sugar (~9.5% of fermentables)
- 1.5 lb Dark Candi Syrup (I used D from Dark Candi Inc.) (~6.5% of fermentables)
Hops
- 2 oz Saaz, 5.1%AA, whole, for 90 minutes
- 1 oz Saaz, 5.1%AA, whole, for 30 minutes
Other Ingredients
- Irish Moss (if desired) in the boil.
Yeast
- Wyeast 1214 or 3787 (Slurry from 1.5L starter per each 6 gallon carboy.)
Directions
- Mash at 148°F until converted
- Mash out at 168°F for 10 minutes
- Recirc until wort runs clear
- Sparge at 168°F
- Boil 90 minutes
- Chill to 64°F, oxygenate, and pitch yeast. After active fermentation begins, increase fermentation temperature by 1°F per day until you reach 72°F. Ferment to completion, transfer to secondary, and cold condition in secondary at 35°F for 3 weeks or longer. Bottle or keg and enjoy.
COMMENTS
This beer is extremely drinkable (and approachable for non-Belgian lovers). Does not taste like an 8% ABV beer. Missing some of the dark fruit character typical of many Dubbels.
Scored a 41 in the 1st Round (NW Region) of the 2010 NHC. Went to the mini-BOS but did not advance to the 2nd round. Will brew again for Big Brew 2010 with some tweaks (all additional sugar will be D2 instead of the D/corn sugar used in original batch; will use Wyeast 3538-PC for 1/2 the batch)