Eald Munuc

Belgian Dubbel BJCP 2008 – 18B

OG
1.070
FG
1.020
SRM
14.6
ABV
7.1%
IBU
14.4
Batch #
2007-28
Batch Size
5.00 gal
Brew Date
September 23, 2007
Tap Date
December 25, 2007
Cost
$35.03
BU/GU
0.21
ABW
5.2%
Kcal
234 12 oz
Real Extract
7.3° P
Attenuation
70.2% apparent
57.3% real

Fermentables

Belgian Pale Ale Malt
8.50 lbs|69.4%
Type
Grain
Origin
Belgium
Color
2.7-3.8 SRM
PPG
26.0
Info
Use as a base malt for any Belgian style beer with full body.
69.4%
German CaraMunich Malt I
0.75 lbs|6.1%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
6.1%
Belgian Special B Malt
0.25 lbs|2%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
American Munich Malt
1.50 lbs|12.2%
Type
Grain
Origin
United States
Color
10.0 SRM
PPG
30.0
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
12.2%
Crystal Malt 80L
0.50 lbs|4.1%
Type
Grain
Origin
Varies
Color
80.0 SRM
PPG
36.0
Info
Sweet, mild caramel flavor and a golden color. For porters and stouts
4.1%
Candi Sugar (Dark)
0.75 lbs|6.1%
6.1%

Hops

0.75 oz
Kent Golding 4.8%
60 min Boil
0.50 oz
Saaz 3.8%
5 min Boil
0.50 oz
Saaz 3.8%

Yeasts

1 pkg
Trappist AleWLP500
White Labs

Mash Profile Infusion

Ideal Tun Temp
114°F
Ideal Sparge Temp
167°F
Ideal PH
5.20

Mash Steps

Step 1
Single Infusion60 min
155°F
Step 2
Sparge40 min
167°F

Fermentation and Aging

7 days
Primary
68°F
7 days
Secondary
68°F
78 days
Age
55°F

General Info

High gravity brew in the Belgian Dubbel style. Malty with middle-range bitterness. This one should have a long, slow fermentation and be bottle conditioned. Will be part of the "pious pair" gift of beer to family and friends for the holidays. "Eald Munuc" is Old English for "Old Monk." Gerihtan.

Procedure

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