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Old 08-26-2011, 07:09 PM   #1
Jun 2011
Posts: 188
Liked 6 Times on 6 Posts

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.

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Old 11-10-2011, 05:51 PM   #2
Oct 2011
Pennsauken, NJ
Posts: 123
Liked 7 Times on 7 Posts

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

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Old 11-10-2011, 05:59 PM   #3
AnOldUR's Avatar
Mar 2007
, New Jersey
Posts: 6,869
Liked 842 Times on 607 Posts

Originally Posted by bjohnson29 View Post
Skunked Monk - Belgian Dubbel
Hey! You steppin' on my brand name?
That's not skunk. It's a lawsuit you smell.
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Old 11-10-2011, 06:17 PM   #4
Jun 2011
Posts: 188
Liked 6 Times on 6 Posts

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...

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