Belgian Extra Dubbel Partial Mash
Belgian-Style Dubbel - Partial Mash
Started with the basic dubbel template and had to adapt in the store due to them not having the medium candi sugar. Had to use syrup instead and had to pick either light or dark (went with dark).
- 4 lbs (1.81 kg) Amber Dry Malt Extract (10 °L)
- 3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
- 1 lbs (0.45 kg) Special B (180 °L)
- 0.5 lbs (0.23 kg) CaraMunich (56 °L)
- 1 lbs (0.45 kg) Dark Candi Syrup (95 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 45 mins)
- 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 15 mins)
- Safbrew S-33 (Dry)
Soak crushed grains in 2 gallons of water at 150 F for 60 mins. Rinse with 170 F H2O for 'sparge'. Add dry extract then bring to a boil.
Add hops at times given. Add liquid extract and candi syrup with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.
Corn sugar is used for bottle priming.
Hold in primary fermentor for 14 days at 72 °F (22 °C).
Transfer to secondary fermentor for 28 days at 72 °F (22 °C).
Allow to carbonate and age for 14 days at 72 °F (22 °C).
If you started brewing this beer today you could be drinking it by April 18, 2019. Start brewing this recipe.