Brew #32 - Daril's Dark Dubbel

07/26/1999     Daril's Dark Dubbel

   Category         : Dubbel 
   Method           : Full Mash
   Starting Gravity : 1.070
   Ending Gravity   : 1.017
   Alcohol content  : 6.8%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 36.00 lbs.
   Color (srm)      : 42.3
   Efficiency       : 75%
   Hop IBUs         : 22.6

Malts/Sugars:
   2.00 lb. DWC Wheat 
   0.50 lb. DWC Chocolate 
   1.00 lb. DWC Special-B 
   1.00 lb. DWC Munich 
   1.00 lb. DWC Caramunich 
   1.00 lb. DWC Dk Munich (Aromatic) 
   1.00 lb. DWC Caravienne 
  25.50 lb. DWC Pilsner 
   3.00 lb. Turbinado Sugar 

Hops:
   2.50 oz. Styrian Golding 4.0%    60 min
   2.50 oz. Saaz            3.7%    30 min
   1.00 oz. Saaz            3.7%    10 min

Mash:
   Boil temperature of water: 212°F
   Grain Starting Temperature: 75°F
   Desired Grain/Water Ratio: 1 quarts/pound
   Strike Water: 9.00 gallons of water at 168°F
   First Mash Temperature: 152°F for 90 minutes

Notes: 

As described at: http://www.beertown.org/AHA/scstyles.htm -- 

Belgian-Style Dubbel 
This medium- to full-bodied, dark amber- to brown-colored ale has a 
malty sweetness and nutty, chocolate, roast malt aroma. A faint hop aroma
is acceptable. Belgian-Style Dubbels also are characterized by low bitterness
and no hop flavor. Very small quantities of diacetyl are acceptable. 
Yeast-generated fruity esters (especially banana) are appropriate at low 
levels. Head retention is dense and mousselike. 
Original Gravity (°Plato) : 1.050-70 (12.5-17.5) 
Final Gravity (°Plato)    : 1.012-16 (3-4) 
% Alc./Wt. (Alc./V.)      : 4.7-5.9 (6.0-7.5) 
IBUs                      : 18-25 
SRM (EBC)                 : 10-14 (20-28) 


Possible Yeasts:

Belgian Ales (dubbel, tripel abbey, grand cru): 
Everything, all over the map, All marked by distinctive 
contributions from the yeast. 
--Wyeast 1214, 3944, 1762, 1388. 

1214 Belgian Ale yeast (My SECOND choice) 
Abbey-style top-fermenting yeast, suitable for high-gravity beers. 
Estery. Flocculation medium; apparent attenuation 72-76%. (58-68° F) 

1388 Belgian Strong Ale yeast (My THIRD choice) 
Robust flavor yeast with moderate to high alcohol tolerance. 
Fruity nose and palate, dry, tart finish. 
Flocculation low; apparent attenuation 73-77%. (65-75 °F) 

1762 Belgian Abbey Yeast II (My FIRST choice) 
High gravity yeast with distinct warming character from ethanol 
production. 
Slightly fruity with dry finish. Flocculation medium; apparent 
attenuation 73-77%. (65-75 °F) 

Mash Process:

Boil temperature of water: 212°F 
Grain Starting Temperature: 75°F 

-- Single Infusion Mash:
Desired Grain/Water Ratio: 1 quarts/pound 
Strike Water: 8.13 gallons of water at 168°F 
First Mash Temperature: 152°F for 90 minutes.

   - OR -

-- Step Mash:
Dough in at 90°F for 10 minutes. 
Protein Rest at 127°F for 20 minutes. 
Intermediate Rest at 136°F for 15 minutes. 
Saccharification Rest at 154°F for 90 minutes. 

Mash out at 170°F & sparge slowly.


Boil Process:

Boil for 75 minutes total: 
1st hop addition at 60 minutes. 
2nd hop addition at 30 minutes. 
Add Irish Moss at 15 minutes 
3rd hop addition at 10 minutes. 
Insert immersion chiller at 5 minutes. 

Ferment at 65 - 70° F.

Recipe Profile:

               Min      Yours    Max
OG             1.050    1.069   1.070
Alc%           6.0      6.7     7.5
IBUs          18       22.7    25
Color (srm)   10.0     42.2    14.0