CHRISTMAS DUBBEL – C.J. and Diane Cat

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1 # Belgian Cara Munich malt

0.5 # Belgian Biscuit malt

0.25 # Chocolate malt

0.5 # Crushed wheat

0.25 # Oatmeal

All the above steeped at 155 F for 30 minutes, then removed.

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7 # Munton and Fison Extra Light dried malt extract

1 # Belgian dark candii sugar

0.25 # Maltodextrin

Boiled for 60 minutes

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2 oz Styrian Goldings (4.0 AAU/oz) for 50 minutes

1 tsp Irish moss for 30 minutes

1/2 tsp candied ginger for 25 minutes

1 tsp fresh grated ginger for 17 minutes; some added later, too

1/8 tsp ground Cloves for 15 minutes, some added with only 4 left

¼ tsp Allspice for 15 minutes, some added with only 4 left

¼ tsp Nutmeg for 15 minutes, some added with only 4 left

2 cinnamon sticks (2” each) for 12 minutes

1 cinnamon stick (2” each) for <12 minutes

1 oz Sweet orange peel for 10 minutes

1 bit of fresh ground black pepper for10 minutes

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A variation of a Westmalle Dubbel recipe but we added spices to it; beer was bottled in October 2005, and won First Place in the HRBTS Cinnamon beer category judged in November of 2008; a pretty long shelf life for a homebrew!