Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Dubbel
Batch Size: 19L
Original Gravity: 1.069
Final Gravity: 1.012
ABV %: 7.5%
IBU: 20
THE MASH
Temperature °C: 65c
Length (mins): 60
Out temp °C: N/A
Out time (mins): N/A
THE BOIL
Boil time (mins): 60
Additions and timing:
40g Challenger (boil)
125g Raisins (boil) – Not Included
125g Currants (boil) – Not Included
200g of Dark Candy Sugar – decant some of the boring wort in the last 10 minutes, then dissolve this in the wort and add back into the kettle.
Secondary additions and timing:
125g Raisins in rum (peak krausen) – Not Included
125g Currants in rum (peak krausen) – Not Included
(total 100ml rum) – Not Included
Yeast: Wyeast 3787 ABBEY STYLE HIGH
Fermentation temperature/steps: 18c for 3 days, then allow to free rise for 10 days