Monks Mischief Belgian Dubbel Beer Kit - Extract

Description

Your Monks Mischief Belgian Dubbel gives you a richly satisfying Belgian Dubbel with fruity esters and malty sweetness. The Lallemand Abbaye Ale Dry Yeast produces the characteristic fruity and spicy phenols while the malt bill builds layers of rich caramel and deep notes of dark fruit like plums, raisins, and figs.

You get a smooth clean base from 9 lbs of Briess Pilsen DME, toasty biscuit notes from the Bonlander Munich Malt, caramel character and amber color from the Caramel/Crystal Malt 60L, and toasted grain with subtle nuttiness from the Special Malt. The 1 lb of Dark Candi Sugar added during the boil enriches the body and nuanced sweetness, and the East Kent Goldings hops provide balanced bitterness with an earthy aroma.

Your Monks Mischief Belgian Dubbel kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 10.3% - 11.0%
• Original Gravity: 1.098 - 1.104
• Final Gravity: 1.016 - 1.021
• IBUs: 15
• SRM: 29

Disclaimer: All calculations are approximate.

Ingredients

Fermentables

• 9 lbs Briess Pilsen DME

Specialty Grains

• 2 lbs Bonlander Munich Malt
• 1 lb Caramel/Crystal Malt 60L
• 0.5 lb Special Malt

Additions

• 1 lb Dark Candi Sugar (added during boil)

Hops

• 1 oz East Kent Goldings Hops (60 min)

Yeast (substitutions based on availability)

• 1 packet Lallemand Abbaye Ale Dry Yeast

Also Included

• 5 oz. Priming Sugar
• Muslin Grain Bag
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 1 oz East Kent Goldings Hops (60 min)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Bring wort to a boil and back off on the heat. Add the dry malt extract and Candi Sugar and stir until fully dissolved.
5. Bring back the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes left in the boil, add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath work well for this.
10. Transfer the wort to a fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!