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Cherry Smoke Bomb Dubbel

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Cherry Smoke Bomb Dubbel

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Beer Style: Dubbel 
Recipe Type: other
Yield: 5 gallons

Description:

A deep burgundy body with a white collar, this incredible quaff-ball of a Dubbel deserves to adorn any feast or fine banquet. Brewed with a layering of various malts including Cherrywood Smoked Rice and aged on Sweet Cherries- this is so decadent it'll leave you drooling for more! This should be served with a Red Meat main course (or bbq'd white meat), and can also be served with dessert!

Ingredients:

  • Mash
  • 3# Munich Millet Malt
  • 2# Vienna Millet Malt
  • 2.5# Goldfinch Millet Malt
  • 4# Pale Buckwheat Malt
  • 1# Dark Roast Millet
  • .75# Medium Roast Millet
  • .75# Roasted Buckwheat
  • .5# Cherrywood Smoked Rice Malt
  • 1# Rice Hulls
  • 2 tsp Calcium Chloride
  • Boil
  • 1 oz Tettnang (Whole Leaf) (60 minutes)
  • 1 oz Brewer's Gold (Whole Leaf) (60 minutes)
  • 1 oz Cluster (Whole Leaf) (20 minutes)
  • 1 oz Cluster (Whole Leaf) (Whirlpool)
  • 1 oz Crystal (Whole Leaf) (Whirlpool)
  • 2# D-180 Belgian Candi Syrup (15 minutes)
  • .5 tab WhirFloc
  • 2 tbsp Yeast Nutrient
  • 1.5# Coconut Nectar (0 minutes)
  • Belgian Yeast of Choice
  • 6# Sweet Cherry Puree (2 weeks- rack off yeast onto cherry puree)

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.009
Alcohol by Vol: 8.2%
Color SRM: 44.0
Bitterness IBU: 20.0
Recipe Type: other
Yield: 5.0 Gallons
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Procedure:

heat strike water to 180F (add calcium), add all grains (ideal to mix before mash-in), add 1 tbsp Liquid Endo Alpha Amylase
Temp should come down to 165 due to grains, confirm and add 1 tbsp SEB Amyl L
grains will cool to 150 over the next 3 hours
Heat to 168 Sparge out
Boil 60-75 minutes to desired volume
Chill hopped wort to 62F
Pitch Yeast
Let Rise to 80F
Once primary fermentation ends- rack onto 6# of cherry puree and let sit at room temperature for 2 weeks
Cold Crash to under 50F (30F ideal)
Either keg or bottle condition - this beer gets better with age

Source:
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