Dubbelicious

Roughly once a year I stumble across a Westmalle Dubbel at the store, a bar, or at a friend's house and I remember just how darn a great dubbel can be.  The Dubbel style beer was orginated in the 1850s at Westmalle Abbey.  Westmalle Abbey is a trappist brewery (i.e. monks!)  in the Campine region of the province of Antwerp (Flanders, Belgium).  The style can best be described as a smooth and creamy delicious malt-bomb.  The technical BJCP description can be found here.

Lately, I've had dubbel on the brain.  My last couple of batches have been english or german fermented and thus I feel compelled to brew Belgian.  Despite where my interests wander from batch to batch, my heart is never far from Flanders.  Accordingly, I hope to brew a large batch (approx 8 gallons) of dubbel in the coming weeks.  I recently purchased a fairly large sack of US two row malted barley and thus despite ideally using a belgian barley I will most likely use this as the backbone.  I also purchased a pound of both the D-90 and D-180 candi syrups, which I have been looking to use.

Here's my current thoughts on a tentative recipe, based mostly on what I've got in stock:

Dubbelicious
	Style: Belgian Dubbel	OG: 1.067
	Type: All Grain	FG: 1.012
	Rating: 0.0	ABV: 7.20 %
	Calories: 216	IBU's: 23.95
	Efficiency: 70 %	Boil Size: 8.98 Gal
	Color:   25.1 SRM	Batch Size: 8.00 Gal
	Preboil OG: 1.063	Boil Time: 75 minutes

Fermentation Steps
Name	Days / Temp
Primary	14 days @ 65.0°F
Secondary	28 days @ 50.0°F

Grains & Adjuncts
Amount	Percentage		Name	Time	Gravity
18.00 lbs	82.76 %		Pale Malt (2 Row) US	60 mins	1.036
1.00 lbs	4.60 %		Caramunich Malt	60 mins	1.033
0.50 lbs	2.30 %		Caramel/Crystal Malt - 80L	60 mins	1.034
4.00 ozs	1.15 %		Chocolate Malt	60 mins	1.028
2.00 lbs	9.20 %		Candi Sugar, Dark	60 mins	1.036

Hops
Amount	IBU's		Name	Time	AA %
1.50 ozs	15.57		Styrian Goldings	60 mins	5.40
1.00 ozs	5.59		Hallertauer	20 mins	4.80
1.00 ozs	2.79		Saaz	10 mins	4.00

Yeasts
Amount	Name	Laboratory / ID
1.0 pkg	Belgian Abbey II	Wyeast Labs 1762

Additions

(none)

Mash Profile

Medium Body Infusion In 60 min @ 154.0°F

Add 24.69 qt ( 1.25 qt/lb ) water @ 166.0°F

Sparge

Sparge 23.50 qt of 170.0°F water over 60 mins