Steevarro's Dubbel
This recipe started out as an extract batch and made-up concoction my best friend and I decided on one cold winter day. The outcome was an amazing beer that tasted better with every passing week but we drank too quickly to truly appreciate it later. How do I know this? Well, we gave two 22 oz bottles to a friend and they saved them! They were nice enough to let us in on one of them about six months after we had long finished our stocks - the results were to die for. So even though she has moved to the beer-haven known as Colorado and isn't around to help with the brewday, I devised a great all grain version of this beer and after a year of aging, I must say - it rocks!
Targets & Styles
Dubbel
7.2% abv @ 5.5 gallons
Ingredients
11 lbs 2-Row
1 lbs Dark Candi Sugar
8 oz Biscuit Malt
8 oz Crystal 120 L
8 oz Crystal 90 L
8 oz Special Belgian (320 L)
2 oz Hallertauer (70 minutes)
1 oz Tettnang (10 minutes)
1 tsp Irish Moss (15 minutes - how to use properly)
White Labs WLP500 Beglian Yeast
Procedure
Mash 16.5 quarts at 152 F for 60 minutes.
Sparge with 4.75 gallons at 180 F.
Boil and follow hop schedule, cool, transfer and definitely use a starter and pitch the yeast.
Make sure to give this beer a full month to ferment at the proper temperature in a nice dark place. I like to bottle it in 22 oz bottles and let it age at least two months before opening. If you can manage to save any bottles for longer than six months you will be rewarded.
Cheers-