Double Fist - Belgian Dubbel

1. Heat 15 quarts tap water to 160°F and add to mash tun.

2. Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.

3. In a separate container, heat 9 3/4 quarts tap water to 202°F.

4. Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.

5. Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.

6. Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.

7. Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water. Add hops.

8. After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.

9. Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)

10. Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.

11. Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.