Dubbel Trubbel

My homebrew club has been experimenting with a new product from www.darkcandi.com. It's a liquid dark candi sugar product produced locally. The owner of the company donated a bunch of candi for us to use in some brews and see what we think of his product. The club even payed for half of the brew... I hope it turns out ok. Mt idea for this one was to make a belgian dubbel with the same basic recipe from the belgian strong dark ale I brewed before. We'll see how she turns out.

The namesake arose after I had pitched the yeast into the carbouy... I put the stopper and air lock into the mouth of the carboy and it didn't want to stay put, and kept popping out. So I muscled it in there and "POP" it shot into the carbouy where it's floating now at the top of my wort. So, I hope it was sterile. Otherwise I think the beer's in trouble... dubbel trubbel.

Grain:
12 lb. Belgian Pils 2-Row
8 oz. Cara Munich
4 oz. Belgian Aromatic
8 oz. Special B

Single Infusion Mash:
120 degrees for 30 min.
150 degrees for 45 min.
Sparge at 170 degrees

Boil:
7 gal beginning volume and we should boil off two gallons or so
120 min. boil
Add 1 lb. Dark Belgian candi sugar at the beginning of the boil
1/2 oz. Irish moss added at 60 min.

Hops:
60 min:
1/2 oz. Saaz (3.5% AA)
30 min:
3/4 oz. Hallertauer (4.4% AA)
1/4 oz. Saaz (3.5% AA)
15 min:
1/4 oz. Saaz (3.5% AA)

Yeast:
1 Day starter of White Labs "Trappist Ale" yeast (WLP500) was pitched into one carboy with 5 gallons of wort.

Predicted Original Specific Gravity:
1.063

Notes:
2/13/07 I tried it today and it's not sour and there's no bad, off flavors or aroma so I may have escaped any contamination disaster. But, it was a bit too light in color. So, I added another 1/2 pound of the liquid candi sugar straight to the keg. I hope it'll add some color and a little extra sweetness. We'll see how it shapes up in the next month or so.