My First Dubbel


This one is pretty much straight outa Brewing Classic Styles, with appropriate hop substitutions (JZ uses Tettnang, I used Tradition), and I substituted 1 pound of wheat for pilsner.  I’m still trying to work my way through that damn bag of wheat malt that has the occasional kernel of roasted malt in it, so this was a good chance.

The brewday was totally smooth, I ended up 2 points high on the gravity and that’s fine with me. 
Recipe is for 6 gallons AG, post boil.  5.25 in the fermenter.
O.G. 1.066 IBU’s 23
8 lb. Durst Pils malt
1 lb. Munich malt
1 lb. wheat malt
.5 lb aromatic malt
.5 lb. caramunich 60L
.5 lb. Special B
.75 lb. Belgian dark candi syrup (D1)
.5 lb. corn sugar
8 gr. Perle pellets 5.7% 60 min
21 gr. Hallertauer Tradition pellets 5.7% 60 min
Mash in 3.75 gallons of water at 149 for 85 minutes, 
Raised to 170 over 15 minutes
Sparged with 5 gallons at 170
Collected 7 gallons at 1.050 (before sugar) = 81% efficiency.
Boil: 90 minutes, hops as noted
whirlfloc at 15, 1/2 tsp. Wyeast nutrient at 10 min.
Chilled to 68, racked to a carboy, and pitched a 1 liter starter of White Labs 530 Abbey yeast (made on a stirplate).
Aerated for 8 minutes by hand.
Fermentation has stayed around 68 degrees, occasionally creeping up to 70 before I knock it back down. I really can’t wait to drink this one, and I’ll probably keg it and just bottle a little for competitons.

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