Ingredients for 5 gals:

8 lbs. Briess organic pale 2-row malt
1 lb. Weyermann Pale Munich malt
1 lb. Weyermann Carahell malt
1/2 lb. Briess organic caramel 60 ^oL malt
1/2 lb. Briess organic Extra Special malt
1 lb. Organic cane sugar
1/2 oz. German Hallertaur Tradition hop pellets -  bittering (15 IBU)
1 oz. German Spalt Select whole hops- flavor (13 IBU)
1 oz. German Hallertaur Mittlefrueh hops- aroma
Ale Yeast: For warmer fermentation (68 - 78 ^oF) choose Wyeast #3787 Belgian Trappist or White Labs #530 Abbey, or #550 Belgian Ale. For cooler fermentation (65 - 75 ^oF) choose Wyeast #1214 Belgian Abbey or White Labs #500 Trappist. For an authentic Belgian style ale use liquid yeast only.
For bottling: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 28
Original Gravity (O.G.): 1.062- 1.068
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 6.8%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar or cane sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 4 to 4 1/2 gallons of water to 168 ^oF and add all of the grains.
2. After 10 minutes, adjust temperature if needed, and then mash at 150- 152 ^oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 165- 170 ^oF (optional).
4. Sparge the grains with 3 to 3 1/2 gallons of water heated to 170 ^oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add the organic cane sugar and 1/2 oz. German Hallertaur Tradition hop pellets (bittering) and boil for 40 minutes.
7. Add 1 oz. German Spalt Select hops (flavor) and boil for another 15 minutes. If desired, add the Irish Moss flakes.
8. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 65- 75 ^oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 4- 7 days at 60- 70 ^oF in the primary fermenter.Use the fermentation temperature range suggested for the yeast you are using.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 ^oF) for 2- 12 weeks. Your beer is ready to drink when it is clear and nicely carbonated. This Belgian Dubbel will benefit from a longer than usual aging time and should be aged at least 1 month for the best results.