Just before Christmas we wanted to brew something different, something special, so we decided to brew a 50lt batch of Belgian Dubbel. We bottled it in some 750ml Sparkling Wine bottles and it is currently cellaring down in the south east until such a time as we cannot help ourselves anymore. Should be a lovely winter warmer. Can`t wait!!!
Malt Bill
Pale Ale Malt 13.75kg 63%
Wheatmalt 1.25kg 6.4%
Aromatic Malt 1.30kg 6.7%
Caramunich 600g 3.4%
Caravienna (crystal) 600g 3.4%
Special B 600g 3.4%
Biscuit 600g 3.4%
Dark Candi Sugar 100g
Dried Plums 400g
Hop Schedule
120g Styrian Goldings the boil 60min
100g Dark Candi Sugar @ 50 min
100g Northern Brewer @ 25min
400g Dried Plums @ 5min
Wyeast 3787 Trappist High Gravity
Fermentation
Start at 18deg C for 5-7 days
Secondary (after racking) cold condition for 2 weeks at 2 deg C
Original Gravity 1056
Final Gravity 1012
Alc Vol 6.4%
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