Devious Dubbel
Malt: 9 lbs. Pilsner Malt 2 lbs. Munich Malt 0.5 lbs Special B Malt 0.5 lbs Caravienne 0.5 lbs Aromatic Malt 0.5 lbs Cane Sugar (10 mins) 0.5 lbs Soft Belgian Candy Sugar (10 mins) Hops: 1.5 oz Styrian Goldings (60 mins) 0.50 oz Styrian Goldings (5 mins) Yeast : Larger Starter of Belgian Wyeast 1388 Recipe Specs: Mash Temp: ~148 degrees (90 mins) OG: 1.073 FG: 1.011 %ABV: ~8 SRM: 16 IBUs: 33 Fermentation Schedule: Keep temps in 65-70F range Summer Sustenance (Blonde)
Malt: 9.5 lbs. Pilsner Malt 0.25 lbs Aromatic Malt 1.5 lbs Cane Sugar (15 mins) Hops: 1.0 oz Tettnang (60 mins) 0.5 oz Sazz (10 mins) Yeast : Large Starter of WL530 Recipe Specs: Mash Temp: ~148 degrees (90 mins) OG: 1.066 FG: 1.010 Est. Alcohol: 7.4% SRM: 4 IBUs: 29.5 |
La Porte D' Paradis (Saison)
Malt: 10 lbs. Pilsner Malt 1 lb Wheat Malt 0.25 lbs. Belgian Caravienne 1 lb Cane Sugar (added at 15 min) 8 ounces Belgian Candy Sugar (added at flameout) Hops: 1 oz Mt Hood (60 min) 1 oz Mt Hood (2 min) Adjuncts: 1/3 Teaspoon Crushed Grains of Paradise (15 min) Yeast: Large starter of Wyeast 3724 (Belgian Saison) Recipe Specs: Mash at 149F for 90 min OG: 1.072 FG: 1.002 %ABV: 9.3 IBUs: 30 SRM: 8 Fermentation Schedule: Start temp at 68F, raise temp slowly to 85F over 2 weeks |