Half-A-Dubbel Patersbier

This is a Belgian Dubbel grain-bill, but without the extra sugar. I’m calling it a patersbier (the beer normally reserved for use in the monastery and not sold to the public).

Pre-Boil Gravity: 1.047 SG
Original Gravity: 1.050 SG
Final Gravity: 1.011 SG
ABV: 5.2 %
IBU: 20 IBU
Colour: 22 EBC
BU:GU Ratio: 0.42

Mash water: 22L
Sparge water: 12L

Grain:
5kg Pilsner Malt (85%)
300g Wheat Malt (5%)
300g Aromatic Malt (5%)
300g Special B (5%)

Hops:
12g Southern Cross (20 IBU) @ 60min
10g Styrian Goldings (or a noble hop) @ flame-out

Mash at 62°C for 35 mins
Mash at 70°C for 25 mins.
Mash out at 75°C for 10 mins.

Sparge and boil for 60 mins

Chill to 18°C pitch 1 smack-pack of Wyeast 3787 (Trappist High Gravity). Ferment at 18°C for 2 days then allow the temperature to do what it wants for the next few days. Slowly raise the temperature up to 28°C to make sure it finishes dry enough.

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