– Ferment at 58☏ for 4-5 days then ramp up to 65° over the next few days – Chill to 56☏ prior to pitching yeast starter – Mash at 152☏ for 60 minutes (4.75 gallons) ~21 IBU Magnum/Warrior/Galena – Boil 60 min I’ve made it with 3 different hybrid yeasts (WLP029, WLP036, WLP810) and 1 lager yeast (WLP830), while all have come out well, I most enjoyed those fermented with WLP029 and WLP036, the former of which took 2nd place in its division in a local BJCP competition. If you’re into this dark lager beer, I highly recommend giving this recipe a go. Mosaic Of Change IPA by House Of Pendragon.Bagged tea is not recommended, as extraction can happen too quickly.
Jasmine-flavored tea works well with the yeast’s spicy phenols, but Formosa Oolong adds softer, more nuanced character. The better the tea quality, the better the beer. Don’t exceed 48 hours with the tea, or you may extract bitter tannins if you want more tea flavor, remove the tea and add a fresh round.Īny tea can work in the dubbel, but black or fermented teas work well with darker Belgian styles. When the tea flavor is where you like it, package and carbonate to 2.7 volumes. Closely monitor extraction over 24–48 hours. Transfer to secondary and add the black tea in a sanitized nylon bag. Ferment at 68☏ (20☌) until fermentation is two-thirds complete (at about 1.030), then allow the temperature to rise to 72☏ (22☌) until fermentation is complete. Chill to 75☏ (24☌), aerate, and pitch the ale yeast. Add gelatin for maximum clarity and carbonate to 2.5 volumes of CO2.īlack-Tea Dubbel: After the boil, add the dark candi syrup to the remaining wort, whirlpool, then rest for 20 minutes. Transfer to secondary and gradually crash to 35☏ (2☌) over the course of a week, then lager for 3 more weeks. Hold for a diacetyl rest and until fermentation is complete. Once fermentation is about two-thirds complete (at about 1.030), allow the temperature to rise to 60☏ (16☌) over 3–4 days. Aerate well and pitch the lager yeast (preferably a healthy starter). Boil for 90 minutes, following the hops and additions schedule.įestbier: Chill half of the wort to about 60☏ (16☌). Sparge and top up as necessary to obtain about 12 gallons (45 liters) of wort-or more, depending on your evaporation rate. Vorlauf until the runnings are clear, then run off into the kettle. Mill the grains and mash at 151☏ (66☌) for 60 minutes. 0.8 oz (23 g) Loral at 60 minutesĠ.4 oz (11 g) Loral at 30 minutesġ lb (454 g) D-180 Belgian Candi Syrup at whirlpool (for the dubbel)Ģ oz (57 g) black/oolong tea at dry hop (for the dubbel)įermentis SafLager W-34/70 and Fermentis SafAle T-58
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