This is a Northern Brewer allgrain kit I'm adding 4 oz of Oak Chips soaked in Rum to the primary.

BELGIAN DUBBEL (All Grain) - -1-2 weeks primary; 2-4 weeks secondary; 2 weeks bottle conditioning MASH INGREDIENTS -
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- -10 lbs. Belgian Pale malt -0.5 lbs Belgian Caramunich -0.25 lbs Belgian Special B MASH SCHEDULE: SINGLE INFUSION Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes BOIL ADDITIONS & TIMES 1 oz Tradition (60 min)
1 lb Dark candi sugar (15 min)
1 oz Hersbrucker (10 min) YEAST Optimum temperature: 68-78°F BOIL ADDITIONS & TIMES -
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- -1 oz Tradition (60 min) -1 lb Dark candi sugar (15 min) -1 oz Hersbrucker (10 min) YEAST --WYEAST #1214 BELGIAN ALE YEAST. Optimum temperature: 68-78°

Dating back to monastic breweries in the middle ages, Dubbels are still produced at abbeys and monasteries in Belgium. This kit yields an authentic Trappist-style ale with a russet color, dense off-white head, and a host of flavors and aromas - spices, flowers, dried fruit, plums, raisins, rum, and toffee - arising from the interaction of grains, sugar, and yeast. A medium-full bodied, complex beer that pairs with everything from cheese to stew to dessert.

OG 1.065 READY: 2 MONTHS

Suggested fermentation schedule:

WYEAST #1214 BELGIAN ALE YEAST.

Almond Wine

These are the ingredients.

1 1/2 lb Raisins

2 cups Almonds

5 cups Sugar

1 tsp Yeast energizer

1 tsp Pectic Enzyme

1 Campton Tablet

Pasteur Champagne Yeast (Red Star)

Add the Almonds & Raisins with water in blender & blend.

Add "Mash" to pot & about 1 gallon of water & boil for 1 hour

Add 5 cups sugar to carboy.

Strain into carboy.

Add:

1 tsp Yeast energizer

1 tsp Pectic Enzyme

1 Campton Tablet

Shake well check gravity add water to get about 1.100

Add Pasteur Champagne (Red Star)

Wait for the Bubbles to start.

(Brewers love to watch bubbles)