Belgian Dubbel (Partial Grain with Extract)

(5 gallons Partial Grain with Extract)

OG = 1.067
FG = 1.013
IBU = 21
SRM = 16
ABV = 7.2%

Ingredients

• 6.6 lbs. Golden Light LME
• 0.5 lbs. Belgian Pilsner malt
• 0.75 lb. Dark Munich malt (9 ºL)
• 0. 5 lb. Aromatic malt (26 ºL)
• 0.5 lb. CaraRed malt (22 ºL)
• .25 lb. Special B malt (180 ºL)
• 1 lb. Candi Sugar
• 1 oz. East Kent Golding (EKG) hop pellets (60 min.) Bittering
• 1 oz. Hallertau hop pellets (10 min.) Flavor
• Wyeast 3787 (Belgian HG) or Safbrew T-33

Step by Step

Bring at least a gallon of water to 165º – 170º turn off the heat then add the bag of
grains and steep for 30 minutes making sure the grains are fully covered with water. Pull the bag out and sparge (rinse) the grains with 165 ºF -170 ºF water to bring the total volume up to three or more gallons in your kettle (a full boil of around 6.5 gallons is preferred). Bring wort to a boil. As soon as the wort reaches a boil, turn off the heat, add the malt extract, stir thoroughly to dissolve and return to a boil. Be careful not to boil over. Boil the wort for 5 minutes then add the bittering hops and start a timer for a 60 minute boil. Follow with other hop additions as necessary. Turn off the heat and begin the chilling process by placing your kettle in an ice bath. Once chilled to around fermentation temperature (less than 80 ºF), transfer the chilled wort to the fermenter. Bring the total volume up to five gallons by adding water (not needed if the full volume was boiled) then check and record the temperature and specific gravity. After recording, aerate the wort thoroughly and pitch the yeast.