Dubbel Vision (Partial Mash) 5 U.S. Gallons

Dubbel Vision
(Partial Mash) 5 U.S. Gallons

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This Homebrew Recipe was added by Zythos on May 16, 1997 at 08:18:28:

Brewing Method: Partial Mash
Yeast: Wyeast 3787 Trappist High Gravity
Yeast Starter: 1 pint starter. Boil 7 Tbsp. LDME in 3 cups of water for 15 min. Ferment at 74 degrees F for 24 hours.
Batch Size: 5 U.S. Gallons
Original Gravity: 1.070
Final Gravity: 1.017
Alcohol Content: 6.8 %
Total Grains: 10.75 lbs.
Color: 26.9
Extract Efficiency: 73 %
Hop IBU's: 20.8
Boiling Time: 90 min.
Primary Fermentation: 10 days at 68 degrees F
Secondary Fermentation: 21 days at 66 degrees F
Additional Fermentation: In bottle at 66 degrees F for 2 months

Grain Bill:

0.25 lb. DWC Belgian Special-B Malt
0.50 lb. DWC Belgian CaraMunich Malt
0.50 lb. DWC Belgian Aromatic Malt
1.00 lb. DWC Belgian CaraPils Malt
2.00 lb. DWC Belgian Pils Malt
1.10 lb. Brewferm Clear Belgian Candi Sugar
5.40 lb. Alexander's Pale Malt Extract

Hop Bill:

1.00 oz. Slovenia Styrian Goldings pellets 5.0% AAU 60 min.
0.50 oz. American Hallertau pellets 4.5 AAU 60 min.
0.50 oz. Czechoslovakia Saaz pellets 3.1% AAU 2 min.

Mash Schedule:

Mash in grains with 5 quarts of bottled spring water at 168 degrees F. Hold grains at 154 degrees F for 70 min. Sparge with enough 170 degree F bottled spring water to reach 2.5 gallons in the kettle when combined with the LME and candi sugar.

Brewers Notes:

Boil wort for 90 min. Skim the kettle for the first 30 min. Continue to adjust the level of wort with water to maintain 2.5 gallons throughout the boil. Add hops as per the above schedule.
Add 2 tsp. of hydrated irish moss at 30 min. Use a nylon hop bag for the last Saaz hop addition. Force chill the wort. Seperate the break and add the chilled wort to 3 gallons of bottled spring water in the carboy. Aerate the wort when the temp. reaches 74 degrees F - shaking the carboy will do. Pitch the prepared 1 pt. starter of Wyeast 3787. Fermentation should be going well within 10 hours. Fermentation temp. should remain rather constant. Rack to the secondary after 10 days. Top off secondary to reach 5 gallons. I use boiled and chilled tap water. Bottle after 3 weeks. Prime with 4/5 cup of dextrose. Warm condition the bottles at 75 degrees F for 2 weeks. Move the bottles back where you fermented and allow them to condition for 2 months. Try it after 1 month - it will already be good by then.