El Paso Doble (A Belgian Dubbel)

I brewed this several weeks ago…so long ago that I forget exactly when.  So it sat in the primary for weeks.  Which apparently didn’t harm it at all.  Nor did the ants that got into the yeast starter…hehe.

Vital Statistics

  • Batch volume – 6 gallons (ends with 5 gallons in bottles)
  • O.G. – 1.069
  • F.G. – 1.011
  • ABV – 7.58%
  • SRM – 17
  • IBU – 19.1

Ingredients

  • 11.5 lbs. Belgian Pilsner malt
  • 2 lbs. Munich malt
  • 6 oz. Special B malt
  • 2 lbs. piloncillo sugar
  • 1.5 oz Saaz (4.00%) @ 60 minutes (whole leaf)
  • Wyeast #3538-PC Leuven Pale Ale Yeast

Process

  • I made a 2000-ml starter about three or four days ahead of time
  • Mash schedule (this was my first ever step mash!): 30-minute protein rest – 12 qts @ 132.5 F for rest at 122 F; 60-minute sacch rest – 8 qt @ 206.5 F for rest at 152 F; 10-minute mash out -10 qt. @ 204 F for rest at 168
  • Fly sparged and ran off about 7.5 gallons.  Boiled for 90 minutes.
  • I recommend adding the piloncillo at about 10 minutes, so as to preserve at least some of the aromatics.
  • Fermented at about 72 F for 8 weeks or so.  No secondary.
  • Bottled with 5.5 oz. of corn sugar – should give about 2.7 volumes of Co2.

Tasting notes

Soon to come! The sample was delicious.

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