Nirav Modi - Belgian Dubbel

60-minute mash in temp 152f.saccharafication rest for 10 minutes @170f. BIAB. sparge grain bag @170f to regain lost volume (after squeezing out bag). 90-minute boil. 1st hop addition at 60 -minutes. add whirlfloc, Belgian candy and Saaz hops in at 15 minutes to flame out. Fermentation: bring wort down to pitch range btw 68-72f. make a yeast starter for this beer as it's a higher ABV. ferm for 3-4 days (or when primary is finishing up) @68f then allow to free raise to promote more esters (up to 72f). primary should last 1-2 week followed by secondary. if spunding CO2 vols. should be set for 2.4-2.8.