Batch 67: Belgian Dubbel

It's summer, must do a Belgian before the warm fermentation temperatures escape. I already had the dark candi syrup on hand, or this would probably have been a golden or wit.

Recipe

Grain Bill

8 oz Dingemann's Special B
8 oz Dingemann's Aromatic
15 # Durst Pilsner
8 oz Belgian Dark Candi Syrup

Hops

2 oz Spalt (4.2% AA) @ 60 min

Yeast

WLP500, no starter

Mash

Single infusion, 90 minutes at 148-152F

Vitals

OG: 1.077
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: August 26, 2006

9:45 am: Start heating water
10:30 am: Mash w/5g 160F water, hitting 148F
12:00 pm: Start sparge, temp has risen to 152F
12:20 pm: Finish (oops -- I was fly sparging, hate to see the efficiency on this one :-/)
12:45 pm: Boiling
1:30 pm: Add hops
2:30 pm: Chill
2:40 pm: Done chilling
3:15 pm: Pitched yeast at 78F

Tasting notes

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