Tuesday, June 15, 2010

American Dubbel

This recipe largely follows the Belgian Dubbel recipe in Charlie Papazian's The Complete Joy of Home Brewing. However, I decided to do some dry hopping with this one for a bit more hoppy aroma to balance the maltiness. I ordered my supplies from Northern Brewer.

Grain bill:
  • 1/2 lb. Crystal
  • 1/4 lb. Chocolate
  • 1/2 lb. Toasted
  • 7.5 lbs. Amber Malt Syrup
  • 1/2 lb. Candi Sugar
  • 2 oz. Goldings (60 min.)
  • 1/2 oz. Mt. Hood (15 min.)
  • 1/2 oz. Mt. Hood (dry hop)
  • White Labs Belgian Ale Yeast
This one had a vigorous initial fermentation. I expected this and didn't use a standard three piece air lock. Instead, I attached one end of a hose to the carboy and the other end was submerged in a bucket of water. The bucket neatly collected the foam which would have clogged up the standard airlock and possibly could have even ejected the airlock, making a huge mess everywhere. Instead, the mess was nicely collected in the bucket.


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