dubbel

[wilfh]

Another go at posting the receipe (with quantities) which has been tweeked a little.
Any comment gratefuly received especially on the hops.

Recipe Specs

Original Gravity Final Gravity
Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.061 1.011 29.6 / 58.2 21.5 IBU 6.5%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 25.0 Litres / 6.6 Gal 90.0 min 80.0%

Fermentables

Name Type SRM Percentage Amount
Pilsner Grain 1.7 54.01 % 3.29 Kg / 7.25 Lbs
Vienna Grain 3.0 26.00 % 1.58 Kg / 3.49 Lbs
Candi Sugar, Dark Sugar 275.0 10.00 % 0.61 Kg / 1.34 Lbs
Caramunich I Grain 51.0 6.99 % 0.43 Kg / 0.94 Lbs
Special-B Grain 180.0 3.00 % 0.18 Kg / 0.40 Lbs

Hops
Name AA% Amount Use Time
Challenger 6.1% 15.56 g / 0.55 oz Boil 90 mins
Cascade 7.8% 15.56 g / 0.55 oz Boil 40 mins
Styrian Golding 4.4% 15.56 g / 0.55 oz Boil 15 mins
Pacific Gem 13.7% 20.00 g / 0.71 oz Aroma 0 mins

Misc
Name Amount Use Time
Irish Moss 10.00 g / 0.35 oz Boil 15 mins
Raisens 200.00 g / 7.05 oz Boil 15 mins
Coriander Seed 5.00 g / 0.18 oz Boil 5 mins

Yeast
Name Attenuation
WLP500 - Trappist Ale 80 %

Mash Steps
Step Name Time Temperature Type
Saccharification Rest 90.0 min 66.0 °C / 150.8 °F Infusion

Notes

"HOCHKURZ" MULTI-STEP MASH: 30 min at 144°F/62.2°C 40 min at 154°F/67.8°C 10 min at 170°F/76.7°C Then sparge to collect 8 gallons pre-boil Home made candi sugar


Recipe Generated with BrewMate

[Barley Water]

Grist looks good. If I were doing it, I would use continential noble hops but I don't know how much difference it will really make. You really want to use restraint with the hops though and you don't need any hop flavor or aroma to speak of. If you carmelize those raisins in some first runnings you can generate even more rummy/molassis flavors which is a good thing. Watch the fermentation tempratures as WLP500 can get very fruity. FWIW I used WLP530 on my last batch and I was very pleased with the results, and it made the beer taste quite different.

[wilfh]

thanks BW. Boil now on with the raisins caramelized and sugar now made with citric acid. It got very dark all of a sudden. Hopefully it isn't too dark.
Wilf