I enjoy Tomme Arthur's version so much I keep going back to it, and want to brew it again soon!
Tomme Arthur's Dubbel July 2009
Recipe Specifics
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Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 26.94
Anticipated OG: 1.067 Plato: 16.37
Anticipated SRM: 19.0
Anticipated IBU: 18.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 110 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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31.5 8.50 lbs. Pale Malt(2-row) Belgium 1.037 3
31.5 8.50 lbs. Pilsener Belgium 1.037 2
7.9 2.13 lbs. Wheat Malt Belgium 1.038 2
6.0 1.62 lbs. Aromatic Malt Belgium 1.036 25
5.6 1.50 lbs. Belgian Dark Candi Syrup D2 Belgium 1.032 80
3.5 0.94 lbs. Munich Malt Belgium 1.038 8
3.2 0.88 lbs. Biscuit Malt Belgium 1.035 24
3.2 0.88 lbs. CaraMunich Malt Belgium 1.033 75
3.0 0.81 lbs. Honey Malt Canada 1.030 18
3.0 0.81 lbs. Special B Malt Belgian 1.030 120
1.4 0.38 lbs. Piloncillo Sugar Mexico 1.046 45
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Fuggle Pellet 4.64 11.0 90 min.
0.50 oz. Liberty Pellet 4.38 4.7 60 min.
1.00 oz. Goldings - E.K. Pellet 5.30 3.1 15 min.
Extras
Amount Name Type Time
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9.00 Oz Raisins Fruit 0 Days(boil)
Yeast
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White Labs WLP500 Trappist Ale
Mash Schedule
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Qts Water Per Lbs Grain: 1.36 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Notes
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for 10.5 gallons beer, I added 9 oz. of lightly caramelized, pureed
raisins at end of boil. Caramelize raisins in a bit of port or mead, or in
wort with a splash of brandy (I did this), then puree.