Just putting this here so I can find it later.
Recipe: 2 Spiced Cherry Dubbel (extract + extras)
(All Grain option) Replace Pilsner extract wtih 10.6 lbs continental pilsener malt. Replace Munich extract wtih 1 lbs. Munich Malt. Mash at 149 oF, with the low mash temp, you may need to lengthen the rest time to 90 min. to get full conversion. Also increase pre-boil volume to allow for a 90-min. boil, which will help reduce DMS in beer)
Boil 60 min.
Pre-Boil volume 7 gallons
Pilsener LME 7.8 lbs 68.7%
Munich LME 0.8 lbs 7.0%
pinoncillo or turbinado sugar 1.2lbs 10%
Aromatic (20 oL) 0.5 lbs 4.4%
CaraMunich (60oL) 0.5 lbs 4.4%
Special "B" (120 oL) 0.5 lbs 4.4%
Tettnang 4% AA, 60 min. 1.5 oz.
Ceylon (true) cinnamon 0 min. 1 tsp.
combonation of sweet (black) cherries and sour (Montmorency) cherries 1 lbs/ gal good, 2 lbs/gallon better.
Yeast White Labs WLP530 or Wyeast 3787 Trappist High Gravity
At extract, water and bag of crushed grains to the pot. Heat to 170 degrees and then remove grain bag.
Boil for 60 min. Add cinnamon and chill.
Ferment as close to 65 degrees as possible, then let temp rise to lower 70s after a few days of fermentation.
Transfere to secondary with a combination of sweet (black) cheers and sour (Montmorency) cherries, let rest for a month or so.
Add 1 drop (no more) of almond extract for depth and bottle.
(This recipe is a blend of recipes from Radical Brewing by Randy Mosher and Brewing Classic Styles by Jamil Zainasheff and John J. Palmer)