Le Trappe Dubbel 2-4-12

Grains & Ingredients

• 6.25 lb Belgian Pils


• 4.25 lb Belgian Pale


• 0.15 lb Caramel Pilsner


• 1.0 lb D-180 (Candi Syrup)


• 1.0 lb D-90 (Candi Syrup)

Hop Additions

• 60 min - Hallertau Mittelfruh- 0.5 oz


• 20 min - Styrian Goldings - 1.0 oz

Yeast

Batch Vital Statistics

• Pre-Boil Gravity= 1.043


• Original Gravity= 1.065


• Final Gravity= 1.021


• ABV= 5.8%

Narrative (from Candisyrup.com):

90 minute boil. Chill to 63F. Oxygenate w/pure O2 for 90 seconds. Pitch yeast. Primary 7 days ramping up to 72-73F and maintain temps, (if necessary), until reaching 1.012. Transfer to secondary and hold at 60F for 5-7 days. Rack and hold at 50F for 4-5 weeks. Bottle prime with a half-starter of WLP540 and Simplicity at 31-32g/gallon. This La Trappe Dubbel requires extended cellar durations for flavor development. 6 months minimum.