2-for-1 Belgian Dubble

2-for-1 Belgian Dubble

(5 gallons/19 L, extract with grains)
OG = 1.080  FG = 1.018
IBU = 30  SRM = 25  ABV = 8.3%

Ingredients
7.7 lbs. (3.5 kg) light dried malt extract 
5.6 oz. (160 g) caramel malt (40 °L)
4 oz. (113 g) aromatic malt
8 oz. (227 g) Simpson’s DRC malt
1 lb. (0.45 kg) D-180 candi syrup 
10 AAU Sterling hops (45 min.) (1.3 oz./37 g at 7.5% alpha acids)
Wyeast 1214 (Belgian Abbey Yeast), White Labs WLP500 (Monastery Ale), or LalBrew Abbaye yeast
¾ cup corn sugar (if priming)

Step by Step
Make a 1.8-quart (1.7-L) yeast starter prior to brew day if you’re using liquid yeast. 

Add hops to a muslin bag and boil hops in 2–3 quarts of water for 45 minutes. At the same time, heat 1 gallon (4 L) of water to 160 °F (71 °C), then steep the grains for 30 minutes at this temperature. 

Put a large strainer over the brewpot. Pour the closed hop bag and hop water into the strainer. Press the bag with a paddle or spoon to get all the liquid from it. Remove the hop bag. Put the grain bag into the strainer. Rinse the grains with 1 gallon (4 L) of hot water. Add water to the level in your brewpot that will yield 5 gallons (19 L) after adding the dried malt extract and D-180 candi syrup. Heat to 195–200 °F (90–93 °C). Turn off the heat and stir in the malt extract and candi syrup. Wait 15 minutes to pasteurize the wort. Chill the wort to the lower end of the ideal temperature range for the yeast you choose. 

Aerate or oxygenate the wort, if using a liquid yeast strain, and add the yeast. When fermentation is complete, keg or bottle as usual.