Russ Lorbers Belgian Dubbel
Beer Recipe
| Recipe Name: | Russ Lorber's Belgian Dubbel |
| Style: | Belgian Dubbel |
| Mash: | All Grain |
| Volume: | 5 Gallons |
| OG: | 1.074 |
| FG: | 1.014 |
| % Alc: | 7.7% ABV |
| IBU: | 21 |
| SRM: | 19 |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
| 12.5 lb Pilsner malt 0.5 lb Caramunich malt 0.5 lb Aromatic malt 0.5 lb Special B malt |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
| 1.75 oz Tettnang hops (3.25% AAU) added to boil at 60 min |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| 1.0 lb Belgian dark (D1) candy syrup (added to the boil at 90 min) |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| WLP530 Abbey Ale Yeast |
|
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
| Mash in at 1.25 qt/lb and 125 deg. F. After 15 min, infuse to get mash thickness to 1.85 qt/lb and temperature to 150. Hold for 75 minutes. Mash out at 170 deg F, run off, and sparge. Bring to boil for 90 minutes, cool and transfer. Aerate or add O2, pitch an appropriately sized starter at ~68 deg. F. Let temperature rise into low 70s after a few days, and hold temperature constant at ~73 deg F until fermentation completes. If possible, cold-condition for two weeks at 33 deg F (after being sure that fermentation is complete). Carbonate to 2.5 volumes and enjoy. |