Recipe Type: Extract
Yeast: Wyeast #1762
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.092
Final Gravity: 1.019
IBU: 36.5 IBU
Boiling Time (Minutes): 60
Color: 28.4 SRM
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: None

After tasting an oak aged Belgian Dubbel at a local brewery I had to try my hand at making it.
This is my first Belgian Strong Ale so any comments would be appreciated.

--------------------------------------------------------------------------

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.096 SG
Estimated FG: 1.019 SG
Estimated Color: 28.4 SRM
Estimated IBU: 36.5 IBU
Estimated Alcohol by Vol: 7.88%
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.17 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 36.5 IBU
1.00 oz Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
2.00 oz Oak Chips (Secondary 10.0 days) Misc
3.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Notes:
------
Steep grains at 150F for 30 min.
Soak oak chips in bourbon until needed.
Add oak chips to secondary fermenter 10 days before bottling.

--------------------------------------------------------------------------