Belgian Dubbel (Partial Mash) Style Name: Belgian Dubbel Style Category: Trappist Ale Estimated Original Gravity: 1.072 SG Estimated Final Gravity: 1.017 SG Estimated Alcohol by Vol: 7.3 % Estimated Calories: 0.0 kcal/12oz Batch Size: 5.00 gal Bitterness: 20.1 IBUs

Description: The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness as the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation.

Ingredients

Amt	Name	Type	#	%/IBU
1.50 lb	2-row Belgian Pale Malt (3.8 SRM)	Grain	1	13.5 %
1.25 lb	Abbey Malt® (17.5 SRM)	Grain	2	11.3 %
0.50 lb	Carared® (24.4 SRM)	Grain	3	4.5 %
0.50 lb	Special B (109.3 SRM)	Grain	4	4.5 %
0.25 lb	Caramunich® I (40.6 SRM)	Grain	5	2.3 %
6.60 lb	LME Golden Light (4.0 SRM)	Extract	6	59.5 %
0.50 lb	Candi Syrup; D-90 (90.0 SRM)	Sugar	7	4.5 %
1.35 oz	Tettnang [3.90 %] - Boil 60.0 min	Hop	8	11.4 IBUs
1.35 oz	Tettnang [3.90 %] - Boil 30.0 min	Hop	9	8.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	11	-
2.0 pkg	Belgian Ale (Wyeast Labs #1214) [124.21 ml]	Yeast	12	-

Note: You can alternatively use Wyeast Trappist High Gravity Yeast 3787. Safbrew T-58 can be used as a dry yeast substitute.

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Brewing The Beer

1. Read

Read all of the recommended procedures before you begin.

This recipe assumes the following:

1. You have a boil pot large enough to boil 4.27 gal of wort.
2. 72.00% brewhouse efficiency.

2. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

3. Mash The Grains

Add the specified amount of clean water to your brew pot and heat it to the temperature indicated in the Description of the "Mash In" step.

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 6.00 qt of water at 161.7 F	152.0 F	60 min

Add the grain to your grain bag:

Mash Ingredients

Amt	Name	Type	#	%/IBU
1.50 lb	2-row Belgian Pale Malt (3.8 SRM)	Grain	1	13.5 %
1.25 lb	Abbey Malt® (17.5 SRM)	Grain	2	11.3 %
0.50 lb	Carared® (24.4 SRM)	Grain	3	4.5 %
0.50 lb	Special B (109.3 SRM)	Grain	4	4.5 %
0.25 lb	Caramunich® I (40.6 SRM)	Grain	5	2.3 %

Place the bag of grain into the brew pot. Using a thermometer, maintain the temperature specified in the Step Temperature as closely as you can for the specified Step Time. Stir and agitate the grain bag occasionally to make sure that the grains are fully saturated.

4. Sparging The Grains

Heat 3.50 gal of water to 168.0 F to prepare the sparge. Lift the bag of grain out of the water and hold it over your brew pot. A Large Strainer helps with this. Slowly pour the sparge water over the bag of grain. Once completed, your brew pot should contain approximately 4.27 gal . Discard grains.

5. Add The Malt Extract

Add the malt extract. Once all the malt extract is in the pot add enough water to reach 4.27 gal . Make sure all of the malt extract is fully disolved before turning the heat back on.

6. Start The Boil

Bring your wort to a vigorous rolling boil. Right before the sweet wort begins to boil, break material will form a foam that can boil over quickly and unexpectedly. Spray some water on it to break up the foam or use a anti-foaming agent like Fermcap-S. Continue the vigorous rolling boil for 60 minutes.

7. Add Ingredients According To The Schedule

For any LME or DME additions that were not added earlier turn off the heat and make sure the extract is fully dissolved before turning the heat back on. If there are steeping hops add them after flameout.

Boil Ingredients

Amt	Name	Type	#	%/IBU
6.60 lb	LME Golden Light (4.0 SRM)	Extract	6	59.5 %
0.50 lb	Candi Syrup; D-90 (90.0 SRM)	Sugar	7	4.5 %
1.35 oz	Tettnang [3.90 %] - Boil 60.0 min	Hop	8	11.4 IBUs
1.35 oz	Tettnang [3.90 %] - Boil 30.0 min	Hop	9	8.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-
0.50 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	11	-

8. Cool Wort And Transfer

Cool the wort down to approximately 67.0 F by placing the brew pot in a sink filled with ice water or by using a wort chiller. Pour or siphon the wort into a sanitized fermentor.

9. Add Water

Add enough clean water to the fermentor to bring your wort to 5.00 gal . Thoroughly stir the water into the wort. Once you are satisfied your wort is at the proper volume and close to the estimated OG, record the OG on this sheet. It should be approximately 1.072 SG .

10. Aerate The Wort

During the boiling process most of the oxygen is removed from the wort. In order to provide our wort with healthy yeast we must add oxygen back into the wort. The yeast will use the oxygen to build healthy cell walls resulting in greater attenuation and an overall healthier fermentation. To aerate the wort you can shake your carboy back and forth or stir the wort vigorously. Some people use pure oxygen and a diffusion stone to add the maximum amount of oxygen.

11. Pitch Yeast

If you are using liquid yeast open the pack and pour the yeast into the wort. If you are using dry yeast, open the pack and sprinkle the yeast onto the top of the wort. There is no need to stir. Firmly secure the lid/stopper/bung onto the fermentor. Fill your airlock halfway with water and gently twist the airlock into the lid/stopper/bung. Move fermentor to a dark, cool, temperature stable area at 67.0 F .

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
2.0 pkg	Belgian Ale (Wyeast Labs #1214) [124.21 ml]	Yeast	12	-

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Fermenting The Beer

12. Fermentation

The wort will begin to ferment within 24-72 hours and you will notice CO2 releasing (bubbling) out of the airlock. If you do not see any activity and you are fermenting in a bucket, spray sanitizer on the airlock and around the grommet. Gently twist the airlock out of the grommet and peek inside. If you see a foam also called "krausen" then fermentation is active. There may be a ring of dried krausen around the edge of the bucket right above the beer. This is normal and means that fermentation is working. Replace the airlock gently twisting it back into the grommet. After 7.00 days rack your beer into a cleaned and sanitized secondary fermentor, avoid transferring any sediment (trub). Wait 14.00 more days and your beer will be ready for bottling*. Take a FG reading with a cleaned and sanitized hydrometer and record it on this sheet. It should be approximately 1.017 SG .

*If you are not going to use a secondary fermentor then simply let the beer sit in one fermentor for the entire duration.

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Bottling The Beer

13. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

14. Prepare Priming Sugar

In a small saucepan dissolve 4.35 oz of priming sugar into enough boiling water to dissolve the sugar. Cool and pour this mixture into a cleaned and sanitized bottling bucket. Carefully siphon beer from the fermentor to the bottling bucket. Avoid transferring any sediment (trub). After the beer is in the bottling bucket, cover it and let it sit and mix for 5 minutes. By siphoning your beer onto the priming sugar stirring is not necessary.

15. Bottle

Connect a hose and bottling wand to the spigot on your bottling bucket. Fill the bottles to the top of the bottle. When the bottling wand is removed the perfect amount of head space will be left in the bottle. Use a bottle capper to apply sanitized crown caps.

16. Bottle Condition

Move the bottles to a dark, cool, temperature-stable area (approx. 67.0 F). Over the next 21.00 days, the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so longer.

Drink, Share and Enjoy!

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