Brewing a Dubbel

This was my second attempt at brewing a Belgian Dubbel and was unique mostly due to the sugar that I used. I decided to try piloncillo which is a latin sugar made by boiling and evaporating sugarcane juice.

This also was my first brew at my new house which draws its water from a different aquifer than my previous house so the water will be different from all my previous beers.



Ingredients 

12 lb Pilsner Malt
5 lb Munich Malt 
1 lb Vienna Malt 
2 lb Caramel 60˚L
1 lb Aromatic Malt 
2 lb 10 oz piloncillo sugar
6 oz Czech Saaz pellet hops (3%AA)~> 90 min

Spices
1.5 tsp Coriander
1.5 tsp Black Peppercorns
2 Star Anise 
Coriander and peppercorns were coarsely ground. All spices were added at flame out.

                                                                                                        WLP500 Trappist Ale Yeast


This brew also allowed me to utilize a lot of new equipment thanks to a brand new gigantic garage with power outlets. I was able to fly sparge directly from the hot liquor tank while draining off into my new kettle as well as trying out my new fermenting vessel.


O.G. 1.060 and a nice dark brown color appropriate to a Dubbel
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Brew Day is a brewers collective with a different obsession every month. Each month the homebrewers involved will tackle a different style of beer by brewing a batch and getting their malt-stained hands on as many pints of the same style as possible. Each brewer will bring their own warped concept to their batch helping to create as many variations as there are brewers involved.