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St Meinrad's Abbey Ale (Belgian Dubbel)
submitted by
John Fahrer.
6.5 gallons OG 1.066 FG 1.018 ABV 6.3%
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Fermentables:
11.00 lbs German Pils malt
.75 lbs Belgian Munich malt
.375 lbs Belgian Biscuit malt
.875 lbs Belgian "Special B" malt
1.00 Cane sugar to kettle
Hop Bill:
1 oz Styrian Goldings plugs 5.0% aa 60 minutes
1/2 oz Styrian Goldings plugs 5.0% aa 30 minutes
1/2 oz Styrian Goldings plugs 5.0% aa 5 minutes
21.4 IBUs
Procedure:
Mash in at 145f; stabilize temp at 140f for 15 minutes. Raise temp to
152f;
maintain close to this temp for one hour. Raise temp to 162f; hold 20
minutes. raise to 170f, rest for 10 minutes before sparging with 6.5
gallons to collect 8.5 gallons. Preboil og (w/o sugar = 1.044). Boil 90
minutes, and chill with counter-flow chiller. Rack to fermenter and
pitch
estery belgian strain such as wyeast 1214 or white labs 550. Bottle
when
fermentation complete, and prime with 2/3 cup dextrose. Beer should
condition for at least 30 days before sampling. You will be rewarded if
you
can hide a 6-pack of this for Christmas next year. |
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