All-Grain - Skunked Monk - Belgian Dubbel

bjohnson29 · 08-26-2011, 07:09 PM

Recipe Type: All Grain
Yeast: Wyeast 1388
Batch Size (Gallons): 5.5
Original Gravity: 1.060
Final Gravity: 1.008
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 30+ @ upper 60's
Tasting Notes: Still needs time to mellow out a bit...

This recipe is a collaboration of a number of Dubbel recipes I researched...

10# Pilsner
1# Biscuit
.25# Crystal 40
.25# Special B

1.5oz Tettnang @ 60
.5 oz Tettnang @ 5
1# beet sugar @ 5

Wyeast 1388

Mashed at 155° for 60, sparge with 168°
Boil 90 min and follow schedule above
4+ weeks in primary @ upper 60's-low 70's, keg/bottle and condition 1-3 months

I snuck a taste of this last night, and while it still needs to mellow out a bit, I was very happy with the results.

jprice · 11-10-2011, 04:51 PM

I'm planning to do a dubbel when my bulk grain order comes in. Any updates on how this turned out?

**AnOldUR** · 11-10-2011, 04:59 PM

Quote:

Originally Posted by bjohnson29

Skunked Monk - Belgian Dubbel

Hey! You steppin' on my brand name?
That's not skunk. It's a lawsuit you smell.

bjohnson29 · 11-10-2011, 05:17 PM

Haha, my bust. I'm kinda torn on it. I think if I used the dark candi I would be really happy with it, but since I used the clear candidate its lacking some of the taste I hoped for. Friends tried it this past week and really enjoyed it, but im always critical...