Andy Mitchell, a brewer at New Belgium Brewing in Fort Collins, Colorado, shared his homebrew recipe for this Belgian dubbel. It has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols. The initial malt sweetness fades into a firm but balanced bitterness.
OG (est): 1.068
FG (est): 1.014
IBUs (est): 21
ABV (est): 7.1%
5 lb 10 oz Pils (2.55 kg) (bonus points for Belgian Pils)
3 lb 6 oz (1.53 kg) Munich 10L (or similar)
1 lb (454 g) Caramunich 1
4 oz (113 g) Special B
2 oz (57 g) UK chocolate (425L)
0.75 oz (21 g) East Kent Golding at 60 minutes
1 oz (28 g) East Kent Golding at 20 minutes
2 lb (907 g) cane sugar at 10–15 minutes
Mash the grains for 20 minutes at 144°F (62°C) (beta rest), then step to 40 minutes at 158°F (70°C) (alpha rest). Mash out at 170°F (77°C) for 1 minute. Boil for 60 minutes, following the hops/adjunct schedule. Chill and pitch the yeast at 68°F (20°C) and let the temperature free rise to 73°F (23°C).
Wyeast 1762 Belgian Abbey II
If you can’t step mash, mash at 150°F (65°C) for 80 minutes. Target a chloride-to-sulfate ion ratio of 1.5 to accentuate the malt. Pitch two smack packs of yeast or make a starter. Aerate with oxygen if possible.
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