Brew Day: Something Belgian

Posted by Patrick under Brewer's Recipe Book, Home Brewing

Knowing that this will be a busy week at work, I decided to put another brew into the fermenter for winter drinking. I had a full mason jar of Belgian ale yeast to work with — a dubbel sounded like it could do the trick.

We don’t have a lot of specialty malt on hand right now, so I used some malts I wouldn’t ordinarily use for a dubbel — aromatic, victory and chocolate — rather than the Special B that would usually be in there. It’ll be tasty either way.

For 5 gallons (85% efficiency):

Grain
7.50 lbs. Pale malt (Maris Otter)
1.00 lbs. CaraMunich 40
0.50 lbs. Wheat Malt
0.38 lbs. Aromatic malt
0.31 lbs. Victory malt
0.31 lbs. Chocolate malt
1.00 lbs. Light brown sugar

Hops
0.40 oz. Columbus (16.6%) 60 min.
0.25 oz. Columbus (16.6%) 10 min.
0.25 oz. Columbus (16.6%) knockout

Spices
0.15 oz. coriander
0.10 oz. cumin

Yeast
White Labs WLP500 Belgian Ale strain

Mash grains at 151F for 60 minutes. Add first hop addition when wort begins to boil. After 50, add the second hop addition, freshly ground spices and Irish moss. After 10 more minutes, add last hop charge and kill the heat. Knockout to chiller, and pitch yeast. Will be in primary fermentation for up to 7 days, and then try a 1 week secondary fermentation.

OG: 1.075 (18.1P)
Anticipated SRM: 18.4
Anticipated IBU: 29.8

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