This Belgium Dubbel is one of my favorites. I first realized I really did like beer when working in Belgium for an extended amount of time. The caramel and fruit forward esters are very pleasing, and the sweet malt flavor brings it home. The most import part of this recipe is the Belgium candy. Don’t substitute if you can avoid it. Amber works best to get the nice rich dark brown/copper color. If you can only find dark Belgium candy, it still works you just end up with a bit darker color and doesn’t affect the flavor.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 32.3 IBUs | 13.6293137 | 1.068 | 1.011 | 7.6 % |
| Actuals | 1.083 | 1.02 | 8.4 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belium Dubbel | 6 B | 1.045 - 1.056 | 1.01 - 1.015 | 20 - 40 | 11 - 18 | 2.3 - 2.8 | 4.5 - 5.7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) Bel | 8 lbs | 59.26 |
| Pilsner (2 Row) Ger | 4 lbs | 29.63 |
| Dingemans Cara 45 (Caramunich) Malt | 4 oz | 1.85 |
| Special B Malt | 4 oz | 1.85 |
| Candi Sugar, Amber | 1 lbs | 7.41 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle | 1 oz | 60 min | Boil | Pellet | 8 |
| Hallertauer Hersbrucker | 0.75 oz | 20 min | Boil | Pellet | 4 |
| Hallertauer Hersbrucker | 0.75 oz | 5 min | Boil | Pellet | 4 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Trappist High Gravity (3787) | Wyeast Labs | 76% | 64°F - 78°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 45 min |
| Mash Out | 168°F | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 67°F |
| Secondary | 10 days | 67°F |
| Aging | 30 days | 65°F |
Download
| Download this recipe's BeerXML file |