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Dubbel Trubbel Partial Mash Partial
Color
Stats
OG1.064
FG1.016
IBU24
ABV6.20 %
SRM30
BJCP Style
18A. Strong Belgian Ale, Dubbel
Description
A partial mash Belgian Dubbel.
Submitted by manzilla86 on 14-Sep-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1214 Belgian Abbey (75% app. attenuation)
Primary Fermentation Carboy or Bucket, 1.5-3 weeks
Secondary Fermentation carboy, 2 weeks to a month
Other Fermentation
Procedure I always suggest starting with a yeast starter, but that is up to you. Put the crushed CaraMunich, Special B, Pale Ale, and Pils malt in a large mesh bag. Bring 5 quarts of water to 162 Degrees Fahrenheit. Add the mesh bag to the water and ensure the entire bag is covered in water; you want to get the temp to about 153 +/- 1-2 Degrees F. This is the Partial Mash, allow the malt to stay at this temp for one hour. While you are waiting, in a separate pot heat 5 quarts of water to 170 degrees F. This is your sparge water. After the hour long mash, pull the mesh bag from the first pot (allow as much of the liquid to drip into the pot!) and slowly pour the sparge water over the mesh bag (again, allowing all the liquid to drip into your brew pot.). I set the bag aside in a strainer and put the strainer in a bowl, then I occasionally check the bowl and put the drippings into my brewpot throughout the boil. At this point, bring the brew pot to a boil then add the dry malt extract and extract syrup. As soon as it is boiling again add the first hops (Hallertau Tradition) and start a 60 minute countdown. With 15 minutes left, add 1 lb Belgian Candi Sugar Dark. With 10 minutes left, add the Hersbrucker hops. After the 60 minutes ends, cool your wort to Yeast pitching temps, check the initial gravity, and then pitch the yeast. After a week or two, check the gravity again. If it stays the same over 2-3 days, transfer the beer to secondary. After 2 weeks to a month it's time to bottle. Prost!
  Style Comparison
  Low   High
OG 1.040 1.064 1.080
FG 1.012 1.016 1.018
IBU 20 24 35
SRM 10 30 20
ABV 3.2 6.20 7.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
36.4 % 4.00 Amber Malt Extract Syrup Add once boiling after PM 21.6 9.0
22.7 % 2.50 Light Dry Malt Extract Add once boiling after PM 16.9 2.0
18.2 % 2.00 Belgian Pale Ale Partial Mash Fermentable 10.8 1.8
9.1 % 1.00 Belgian Candi Sugar Dark Add with 15 min left of boil 6.8 275.0
9.1 % 1.00 Belgian Pils Partial Mash Fermentable 5.3 1.8
2.3 % 0.25 Belgian CaraMunich Steep with the Partial Mash 1.2 75.0
2.3 % 0.25 Belgian Special B Steep with the PM 1.1 221.0
  11.00     63.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Hallertau Tradition Whole/Plug 6.0 6.0 60 0.214 19.3
50.0 % 1.00 Hersbrucker Whole/Plug 4.0 4.0 10 0.078 4.7
  2.00               24.0