Dubbel Trubbel | Status: GONE

This beer was brewed by my father and I and is properly named Dubbel Stenberg Trubbel.  Nice hey?  While we brewed this beer, we enjoyed a belgian dubbel I made in 2005 (bottled nov 14 '05) with Chris Watts from the EHG called Hairy Abbey.  I saved two bottles (1 for my 30th B-day)  I couldn't resist trying the beer and to my amazement it was exceptional.  One of the BEST hombrews I have tried of my own.  We even followed it up with a real Dubbel from Belgium and it didn't even come close to comparing. I will try and dig up that recipe and post it below for reference.  This beer was a new recipe and used all import premium grains.  However you will notice 3 yeasts in the recipe with the Fermentis yeast probably contributing the most character since the other two were old and almost dead ;(  No worries, it will just be that much harder for anyone to duplicate if they want to go big scale with it!  haha yeah right.  So far the beer smells strongly of banana but hopefully, from what I read online, will diminish with some age....

18-B Belgian Dubbel

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 247.01 per 12.0 fl oz

Original Gravity: 1.060 Without sugar (1.062 - 1.075)
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Terminal Gravity: 1.018 (1.010 - 1.018)
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Color: 18.4 (10.0 - 14.0)
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Alcohol: 7.3% (6.0% - 7.5%)
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Bitterness: 25.28 (15.0 - 25.0)
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Ingredients:

10 lbs Belgian Pils
1 lbs Belgian Munich
0.5 lbs Belgian Special B
0.5 lbs Belgian Aromatic
0.5 lbs Belgian Caramunich
1.5 oz Tettnanger (4.5%) - added during boil, boiled 60 min
0.0 ea WYeast 1762 Belgian Abbey II
0.0 ea WYeast 3724 Belgian Saison Yeast
0.0 ea Fermentis T-58 SafBrew T-58

1 lbs White Table Sugar (Sucrose) made into simple syrup on the stove, cooled, and added post high Krausen as a second fermentation.

Notes:

mash around 150 up to 90 min for full conversion. Boil 90 min. Add the 1lb cane sugar after high krausen and fermentation near completion. Avoid too much oxygen at pitch to decrease fusel alcohols. keep constant ferment temp around 18 at pitch and allow to rise naturally to 21 or add subtle heat for good attenuation. Strike 12.5 lb grain in 15 quarts at 166F = 150 rest

THE OLD HAIRY ABBEY RECIPE

PS is won various medals in the belgian strong catagory.

my recipe in notes form from 2005