My neighbors have a fantastic garden gnome. Turns out, it hit a rough patch a while back and needed significant repair. Immediately I knew this story needed a commemorative beer.
- This Belgian Dubbel Rye is dedicated to that Broken Gnome
- 10# Belgian Pilsner Malt
- 2# Rye Malt
- 2# Belgian Biscuit Malt
- 1.0 oz Crystal hops @ 60
- 1.5 oz Crystal hops @ 30
- 1.5 oz Crystal hops @ 15
- Wyeast Belgian Ardenes (3522)
Inspired by J’s comment, I gave the brew-in-a-bag technique a try for this beer. So far, I’m extraordinarily happy with the process. Straight forward all around. Took about 4 hours total (30 min set up + 60 min mash + 60 min boil + 45 min cool down + 30 min cleanup).
- OG 1.068
- IBU 22.3
- BU:GU 0.32 (malty/sweet)
I know this post is over 4 years old, but I was wondering how much of each fermentable you used, what your batch size was, and what your mash temperature was
I figured out that # = pounds (duh!!!) for the fermentables, but am still curious as to what your mash temperature was and whether you did a step mash with your BIAB?
Harvey, back then I didn’t take very good process notes. These days I mash @ 152F for Dubbels.
Got it. Thank you so much. I do BIAB, but have only ever done Weizens and Weizenbocks. I like Dubbels and wanted to give one a try. This looks doable.