Punch-Drunk Monk Dubbel

The yummy result!

Winter is here, and its time for some hearty brews! I can't think of a better brew than a dubbel to welcome in the cold. The elements of raisin, spice, plum, and rum really make this a rich and tasty brew. It also helps that they are typically high alcohol! This was my first dubbel, and it turned out really, really well. This beer is definitely one to age for an extended period of time (like 6 months to 2 years)... if you can avoid drinking all of it beforehand! I would recommend "cold crashing" this beer, if you have the ability to do so. Cold crashing removes some unwanted flavors in the beer, helps the yest flocculate out, and helps "round" the beer out. In order to cold crash, you simply need to get your carboy down to around 35-45*F, after secondary fermentation has finished, and keep it there for 3 or 4 days. I have found that 3 or 4 days works great, but some people cold crash for a week or even a month. Then, rack and bottle or keg like normal!

Punch-Drunk Monk Dubbel

Measure those hops!

Style: Belgian Dubbel
Type: All Grain
OG: 1.065
FG: 1.014
ABV: 6.68 %
Calories: 211
IBU's: 21.70
Boil Size: 5.57 Gal
Batch Size: 5.00 Gal
Boil Time: 60 minutes

Primary: 14 days @ 68.0°F
Secondary: 21 days @ 70.0°F
Bottle/Keg: 14 days @ 72.0°F

This brew needed a blow-off tube!

Grains & Adjuncts
10.00 lbs Pale Malt (2 Row)
0.50 lbs Caramunich Malt
0.25 lbs Special B Malt
0.50 lbs Cara-Pils/Dextrine
1.00 lbs Candi Sugar, Dark - Added during the last 10 minutes of the boil

Hops
1.00 ozs Hallertauer Mittelfrueh - 60 mins
1.00 oz Hallertauer Hersbrucker - 10 mins

Chillin' in a secondary fermenter

Yeasts
Wyeast Labs 3787 - Trappist High Gravity

Additions
1.00 tsp Irish Moss - Last 15 minutes of boil

Mash Profile

Sacch' Rest - 60 min @ 151.0°F
Add 16.88 qt ( 1.50 qt/lb ) water @ 165.5°F

Carbonation
4.32 oz Corn Sugar