Parting Glass Belgian Dubbel (For Intermediate Brewers)

Name: Parting Glass Belgian Dubbel (For Intermediate Brewers)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams chocolate malt; 1 kilograms light Munich malt; 113 grams special B malt; 227 grams aromatic malt; 227 grams pale wheat malt; 3 kilograms Belgian Pilsner malt; 454 grams Dark Candi Inc. D Belgian candi syrup (60 minutes); 1 teaspoons Wyeast yeast nutrient blend (10 minutes); 3787 Wyeast Trappist High Gravity yeast

You can never have too many hor d'oeuvre recipes, so give Parting Glass Belgian Dubbel (For Intermediate Brewers) a try. This recipe serves 48. One serving contains 748 calories, 47g of protein, and 16g of fat. It is a good option if you're following a vegetarian diet. Head to the store and pick up aromatic malt, candi inc. d belgian candi syrup, pale wheat malt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 15 quarts tap water to 160°F and add to mash tun.

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Water

Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.

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Grains

In a separate container, heat 9 3/4 quarts tap water to 202°F.

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Water

Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.

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Water

Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.

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Water

Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.

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Grains

Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water.

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Water

Add hops.

After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.

Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)

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Yeast

Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.

Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.

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Yeast

Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.

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Beer

Bottle or keg at 2.5 to 3 volumes. (Keg if you like, but this will really shine when bottle conditioned.)

Ingredients

Servings:

113grams

chocolate malt 1kilograms

light Munich malt 113grams

special B malt 227grams

aromatic malt 227grams

pale wheat malt 3kilograms

Belgian Pilsner malt 454grams

Dark Candi Inc. D Belgian candi syrup (60 minutes)1teaspoons

Wyeast yeast nutrient blend (10 minutes)3787

Wyeast Trappist High Gravity yeast

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 60 dollars.