Keith
Chamberlin, Riverdale, MD
Ingredients for 5 U.S. gal (19 L)
9 lb Belgian Pilsner malt (4.1 kg)
1 lb Belgian aromatic malt (454 gr)
1 lb Belgian biscuit malt (454 gr)
1.75 lb Belgian Munich malt (795 gr)
1 lb Belgian CaraMunich malt (454 gr)
1 lb Belgian Special B malt (454 gr)
1 oz Belgian roasted malt (28 gr)
1.5 lb corn sugar (681 gr)
2 oz Styrian Goldings hops, 5% alpha acid (57 gr) (1 hour)
1 oz Saaz hops, 5% alpha acid (28 gr) (at knockout)
Yeast cultured from a bottle of Roquefort Trappist ale, 2-quart
starter (1.9 liters)
Original specific gravity: 1.075
Final specific gravity: 1.015
Boiling time: 1 hour
Primary fermentation: 1-2 weeks at 70 degrees F (21 degrees C) in
stainless steel
Secondary fermentation: 6-8 weeks at 70 degrees F (21 degrees C)
in stainless steel
Brewer's Specifics
Acidify brewing water with lactic acid to 5.5 pH. Infusion mash
at 152 degrees F (67 degrees C). Sparge, then add corn sugar and
boil one hour. Add Styrian Goldings at beginning of boil and Saaz
hops at knockout. Cool to 70 degrees F (21 degrees C) and pitch
yeast. Ferment at 70 degrees (21 degrees C), racking to keg after
1-2 weeks. Carbonate and allow to mature for 6-8 weeks at 70 degrees
F (21 degrees C).
Andy Anderson, Alexandria, VA
Ingredients for 5 U.S. gal (19 L)
9.5 lb Dewolf Cosyns Pilsner malt (4.3 kg)
1.9 lb Biscuit malt (863 gr)
1.4 lb Aromatic malt (636 gr)
0.5 lb caraMunich malt (227 gr)
0.5 lb Wheat malt (227 gr)
0.35 lb Special B malt (163 gr)
1 lb Dark candi sugar (454 gr)
0.5 tbs Irish moss
1.5 oz Styrian Goldings hops, 5% alpha acid (43 gr)(1 hour)
0.5 oz East Kent Goldings hops (14 gr) (15 minutes)
Wyeast 3787 Belgian Trappist yeast liquid yeast culture in a 2-quart
starter (1.9 liters)
Original specific gravity: 1.078
Final specific gravity: 1.015
Boiling time: 1 hour
Primary fermentation: 1-2 weeks at 65 degrees F (18 degrees C) in
stainless steel
Secondary fermentation: 5 weeks at 50 degrees F (10 degrees C) in
stainless steel
Brewer's Specifics
Mash for one hour at 148 degrees F (64 degrees C), then for
a half-hour at 159 degrees (71 degrees C). Mashout at 165-170 degrees
F (74-77 degrees C). (Mash efficiency assumed to be 25 pt/lb/gal.)
Sparge, then add candi sugar and boil one hour. Add Styrian Goldings
at beginning of boil and East Kent Goldings hops with 15 minutes
remaining. Cool to 65 degrees F (18 degrees C) and pitch yeast.
Ferment at 65 degrees (18 degrees C), racking to keg after 1-2 weeks.
Mature for 5 weeks at 50 degrees F (10 degrees C) before bottling
or kegging the finished beer.
Dubbel Trubbel
Gordon Strong, Beavercreek, OH
Ingredients for 5 U.S. gal (19 L)
5 lbs Dewolf Cosyns pils or pale ale malt (2.3 kg)
3 lbs Durst Munich malt (1.4 kg)
2 lbs Weyermann Dark Munich malt (908 gr)
1.5 lbs Dewolf Cosyns Aromatic malt (681 gr)
0.75 lbs Dewolf Cosyns Carapils malt (341 gr)
0.25 lbs Caramunich malt (114 gr)
0.33 lbs Dewolf Cosyns Special B malt (150 gr)
1 oz Weyermann chocolate wheat malt (28 gr)
1 lb dark candi sugar (454 gr)
1 oz Styrian Goldings hop plugs, 5% alpha acid (28 gr) (1 hour)
0.25 oz Saaz hops, 3.9% alpha acid (7 gr) (15 minutes)
0.25 oz Saaz hops, 3.9% alpha acid (7 gr) (2 minutes)
Wyeast 3787 Belgian Trappist yeast liquid yeast culture in a 2-quart
starter (1.9 liters)
Original specific gravity: 1.070
Final specific gravity: 1.018
Boiling time: 75 minutes
Primary fermentation: 2 weeks at 70 degrees F (21 degrees C) in
stainless steel
Secondary fermentation: 3 weeks at 65 degrees F (21 degrees C) in
stainless steel
Brewer's Specifics
Treat soft water with 1 tsp calcium chloride and 0.25 tsp calcium
sulfate. Single infusion mash at 155 degrees F (68 degrees C) until
conversion. Mash out at 168 degrees F (76 degrees C). Boil 75 minutes,
adding Styrian Goldings hops one hour before end of boil, first
Saaz charge 15 minutes before end and second Saaz charge 2 minutes
before end. Prime with 0.75 cup cane sugar (177 ml) and bottle,
or keg and force-carbonate.
