Double Trouble Belgian Dubbel Malt Extract: Pale 6 lbs.

Munich . 3 lbs.

Brown Sugar 0.25 lb. (Optional) Grain Bill: Caravienne Malt 4 oz

English Crystal 37 2 oz

Special B 6 oz

Biscuit Malt 4 oz Hopping Schedule: #1 Styrian Goldings (4.0%) 1.6 oz 60 min

#2 Saaz .3 oz 0 min Starting Gravity: 1.064 Fermentation Temp: 65-75 degrees F Yeast: Wyeast 1214 Abbey Ale

or WhiteLabs WLP 530

or Wyeast 3787 Trappist Ale High Gravity

or other Belgian yeast. Description: A rich, malty beer like those brewed by the Trappist Monks of Belgium. In the style called Dubbel, it is liquid bread that will provide sustenance for both body and soul. Directions: In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.) Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes. Meanwhile, fill the large brew pot half full with water and apply heat. When bubbles start to rise from the large pot, turn off the heat and stir in the extract. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot. Add some hot water to the small pot and rinse the grains in the strainer. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers! Once the foaming stops, add the contents of the first hop package. Sanitize your fermenter, strainer, airlock & stopper. Maintain the boil for one hour, adding hops as per recipe. When the boil is done, cool the pot in a sink until sides are cool to the touch. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast. Ferment in the temperature range recommended above.