Monk Juice
Belgian Dubbel
The first beer after taking a break for 3 years! Belgian beers are typically forgiving, taste excellent and are ales, which means it will be ready earlier. It should be a light bodied, golden ale with a typical Belgian profile. Start small. Prost!
Ingredients
Malts
7 lbs Franco-Belges Pilsner Malt
4 lbs Vienna Malt
1 lb Munich Malt
1 lb Carafoam Malt
Hops
3 oz Hallertauer Mittelfrüh hops (3.1% AA)
Yeast
1 package WLP550 Belgian Ale Yeast
Other
1 lb Extra Light Candi Sugar
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6 gallons of strike water to 161°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 153°F
5. Steep grains for 60 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.3 gallons is reached
8. Begin boil and wait for hot break
9. At 0 minutes, add 7 drops of FermCap to reduce foaming
10. At 0 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
11. At 40 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
12. At 45 minutes, add 1.0 lb Candi Sugar
13. At 50 minutes, add 1.0 oz Hallertauer Mittelfrüh hops
14. At 50 minutes, add 1 tablet Whirlfloc
15. At 50 minutes, add 0.5 tsp of yeast nutrient
16. At 60 minutes, chil the wort to 68°F
17. Shake fermenter to aerate wort
18. Move wort to primary fermenter
19. Pitch yeast
20. Ferment at 67°F for 5 days
21. Ferment at 72°F for 2 days
22. Ferment at 65°F for 7 days
23. Cold crash to 36°F for 7 days
24. Move to keg and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 6 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 24 hours
10. Chill to 36°F for 18 hours