Dubbel Trubbel (Belgian Double Strength Ale)

makes 5 gallons

6.6 lbs Light Malt Syrup
2 lbs Light Dry Malt Powder
1 lb Candi Sugar
¼ lb 10L Crystal Malt
¼ lb Brown Malt
1 oz Kent Golding Hops (boil 60 mins)
½ oz Kent Golding Hops (finishing hops, boil last 3 mins)
½ tsp Irish Moss (boil 45 min)
¾ cup corn sugar for bottling
Imperial B48 Triple Double

original gravity 1.068
final gravity 1.017
alcohol content 6.4%

Steep crushed malted  grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup, dry malt extract, and candi sugar, stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.