Beer Style: Belgian Dubbel

Batch Size: 6 gallons

Original Gravity: 1.064
Final Gravity: 1.012
Bitterness: 23 IBU
Boiling Time: 90 minutes for all grain
Color: 15 SRM
Alcohol: 6.9% ABV
Ingredients
4808g Continental Pilsner Malt
453g Munich Malt
227g. Aromatic Malt (20L)
227g CaraMunich (60L)
227g Special "B" Malt (120L)
341g Belgian Dark Candi Syrup (60L)
227g Cane (Table) Sugar
42,5g Tettnang Hop (4% AA) boiled for
60 minutes
White Labs WLP530 Abbey Ale Yeast or
Wyeast 3787 Trappist High Gravity Ale
Yeast

Directions Mash grains at 65c until

conversion is complete, at this low a
temperature it might take 90 minutes.
Sparge grain with 79,4c water until you
reach enough wort in the boil kettle to
reach 22,7liters after a 90 minute boil
Add hops according to the schedule
above. When the boil is finished chill to
fermentation temperature and pitch
yeast.
Fermentation
Pitch yeast at 17c and let the
temperature slowly rise to 21,1c over
the course of a week.
When finished package in bottles or a
keg and carbonate. Lager the beer for a
month at 4,4c to 7.2c.