Monday, August 12, 2013

Steam Monk - Belgian Dubbel recipe

I look forward to trying all of my beers... but especially this one.  We've called it the Steam Monk.

Steam Monk, Belgian Dubbel
Final Volume: 4 Gallons     OG: 1.072     FG: 1.010     ABV: 8.3%    IBU: 23

8 lbs Belgian Pilsner Malt
.3 lbs Aromatic Malt
.3 lbs Cara Munich Malt
.25 lbs Flaked Rye
.25 lbs Crystal (120L)
1 lb Dark Belgian Candy Sugar syrup (90SRM)
.75 oz Tettnang, 4.7% (60 minutes)
.25 oz Tettnang, 4.7% (30 minutes)
.5 oz Saaz, 3.2% (Flame out)
Wyeast 1214, Belgian Ale

Cool to 65 degrees and pitch yeast.  Allow for the temperature to increase to 70.  I racked to secondary on day 9 (I think) and it was at 1.010.  Kept it at 70 degrees for another week, then brought to room temp for 3 days before bottling.  Will condition at room temp for three weeks, then lager in cooler temps until I run out of patience.