Belgian Dubbel

Brewed this last Saturday May 2nd. I started with the recipe from Jamil/Palmers book and just kind of built on that. The recent edition of Zymurgy has a really nice write up on Belgian dubbels, so I picked up some tips from that. I changed things up a bit, but kept it pretty basic. Most dubbel recipes that I found were all fairly similar. The yeast differs, but ranges between a few of them. After brewing this, I racked it right on top of the yeast cake from my Belgian Pale. I love doing that, fermentation started in 3 hours. :)

Here's the recipe:

Fementables:
10.60 lbs. German Pilsnger
1 lb. Belgian Munich
.50 lb. Belgian Aromatic
.50 lb. Belgian Cara 60
.50 lb. Crystal 120
.50 lb. Wheat malt (head retention)
1 lb. Dark rock candy (last 10 mins. of boil)
.50 lb corn sugar (drying) - end of boil

Hops:
1.5 oz. Tettnang 4.5% - 60 min.

Yeast:
WLP500 Trappist Ale (from Belgian Pale)

OG/FG - OG was: 1.080, final is expected to be around 1.013, bringing this to a whopping 9.3% abv's.

90 min. boil (Pilsner). Everything else went great with this brew. I just checked it, and it looks like there is still some airlock activity. I'm going to let this one age in a secondary, maybe until fall or winter.