Batch Size: 10.75 Gallons
Original Gravity: 1.073
Estimated Final Gravity: 1.012
Color: 15.2 SRM
Boil Time: 90 Min
70.2% Pilsner Malt
18.1% Abbey Malt
4.5% Caramunich III Malt
4.5% Corn Sugar (Dextrose)
2.7% Special B Malt
1.75 Oz Styrian Goldings (5.5% AA) at 90 min
1 Oz Styrian Goldings (5.5% AA) at 60 min
9 Oz Port Raisin Reduction at 10 min
3.4 L Starter of Wyeast 1762 Belgian Abbey Ale II
Mash at 150 for 60 minutes no mashout.
For this recipe I was looking to build off of the Tomme Arthur Dubbel, from Brew Like a Monk, that I brewed around this time last year. Tomme’s recipe calls for the inclusion of raisins at the rate of roughly 4 oz per 5 gallons. For my Winter Dubbel I took to the kitchen the night before brewday to put my own unique spin on the raisin idea. First I caramelized 9 oz of black raisins in a skillet until dark and brown, then added 1.5 cups of Port, at a ratio of 2 parts port one part oaked port (left over from the Kate the Great Clone Recipe) and did a port reduction. After the port was almost completely reduced I poured the raisins and remaining port into the blender and pureed in a blender.
I decided to use corn sugar in lieu of the style defining Belgian candi sugar/syrup as I had purchased a 5lb bag for bottling prior to switching over to a keg setup. After some quick research I decided it would not effect the beer negatively and I could finally start to get rid of some of the huge bag of sugar. The addition of the raisin puree also added some of the color that would have come from any amber Belgian candi addition putting this beer well within the BJCP color guidelines for a Belgian Dubbel.