Description:

A deep burgundy body with a white collar, this incredible quaff-ball of a gluten-free Dubbel beer deserves to adorn any feast or fine banquet. Brewed with a layering of various gluten-free malts including Cherrywood Smoked Rice and aged on Sweet Cherries- this is so decadent it'll leave you drooling for more! This should be served with a Red Meat main course (or bbq'd white meat), and can also be served with dessert!

Ingredients:

• Mash
• 3# Munich Millet Malt
• 2# Vienna Millet Malt
• 2.5# Goldfinch Millet Malt
• 4# Pale Buckwheat Malt
• 1# Dark Roast Vienna Millet Malt
• .75# Medium Roasted Millet Malt
• .75# Roasted Buckwheat Malt
• .5# Cherrywood Smoked Rice Malt
• 1# Rice Hulls
• 2 tsp Calcium Chloride
• Boil
• 1 oz Tettnang (Whole Leaf) (60 minutes)
• 1 oz Brewer's Gold (Whole Leaf) (60 minutes)
• 1 oz Cluster (Whole Leaf) (20 minutes)
• 1 oz Cluster (Whole Leaf) (Whirlpool)
• 1 oz Crystal (Whole Leaf) (Whirlpool)
• 2# D-180 Belgian Candi Syrup (15 minutes)
• .5 tab WhirFloc
• 1.5# Coconut Nectar (0 minutes)
• Belgian Yeast of Choice
• Yeast Nutrient
• 6# Sweet Cherry Puree (2 weeks- rack off yeast onto cherry puree)

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.009
Alcohol by Vol: 8.2%
Color SRM: 44.0
Bitterness IBU: 20.0
Recipe Type: other
Yield: 5.0 Gallons

Procedure:

Source: Robert Daniel Gehrs Keifer (updated)