Dubbel the fun

I managed to find some time this morning to brew a Trappist-style Dubbel.  Pictured above is the belgian candi rock sugar that the Trappist beers are well known for using.  As you might expect, I plan to do something a little different with this brew.  In a few weeks after the primary fermentation is complete, I intend to spike this holy brew with some wild yeast (and bacteria) and sour it.  That being said, I may bottle a few beers before pitching the wild bugs, because a nice clean belgian dubbel would be welcomed around the house.

Sour Dubbel

	Style: Belgian Dubbel
	Type: All Grain	Calories: 197
	Rating: 4.0	Boil Size: 5.88 Gal
	IBU's: 24.38	Batch Size: 5.00 Gal
	Color:   35.9 SRM	Boil Time: 90 minutes
	Preboil OG: 1.056

		Estimated	Actual
	Brew Date:	-	09/16/2012
	OG:	1.060	1.066
	FG:	1.016	1.016
	ABV:	5.76 %	6.0 %
	Efficiency:	70 %	70 %
	Serve Date:	11/04/2012	/ /

Fermentation Steps
Name	Days / Temp	Estimated	Actual
Primary	14 days @ 73.0°F	09/16/2012	09/16/2012
Secondary	21 days @ 72.0°F	09/30/2012	-
Bottle/Keg	14 days @ 74.0°F	10/21/2012	-

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
10.00 lbs	81.63 %		Pale Malt (2 Row) Bel	60 mins	1.037
0.50 lbs	4.08 %		Caramunich Malt	60 mins	1.033
0.25 lbs	2.04 %		Special B Malt	60 mins	1.030
1.50 lbs	12.24 %		Candi Sugar, Dark	15 mins	1.036

Hops
Amount	IBU's		Name	Time	AA %
1.00 ozs	19.63		Tradition	60 mins	6.00
1.00 ozs	4.75		Hallertauer Hersbrucker	10 mins	4.00

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Belgian Ale	Wyeast Labs 1214

Additions

(none)

Mash Profile

Sacch' Rest 60 min @ 154.0°F

Add 16.12 qt ( 1.50 qt/lb ) water @ 168.7°F

Mashout 10 min @ 170.0°F

Heat to 170.0°F over 2 mins

Sparge

Sparge 14.98 qt of 170.0°F water over 60 mins Dubbel your fun, Holz