Belgian Dubbel

Description:

I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit.

Ingredients:

• 9.5 lbs pale malt
• 4 oz. Crystal malt (20 deg L)
• 4 oz. Brown malt
• 3/4 lbs Sugar
• 1 oz. Styrian (5% alpha) (bittering)
• .3 oz. Hallertauer (bittering)
• .3 oz Saaz (aroma)
• 3 oz priming sugar or 2-2.5 volumes of CO2
• trappist ale yeast starter

Procedure:

Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.