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Belgian Dubbel Recipe

A full bodied Trappist style ale with nutty, malty flavor with a distinct fruity/plum yeast character.

Craft Beer & Brewing Staff Jan 2, 2014 - 2 min read

Belgian Dubbel Recipe Primary Image

Style: 18B Dubbel
Original Gravity (est): 1.068 ABV (est): 6.75
Final Gravity (est): 1.016 IBU (est): 16

All-Grain Recipe

MALT/GRAIN BILL
10.75 lbs Belgian Pilsen
.5 lbs Special B
.5 lbs Biscuit Malt

HOPS & ADDITIONS SCHEDULE
1.5 oz Mt Hood (60 minutes)
1 lb Dark Brown Sugar (15 minutes)
.5 oz Mt Hood (10 minutes)

YEAST
Abbey (Wy 1214/1388/3787) (WLP 500/530/550)

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DIRECTIONS
Mash grains at 154 degrees for 60 minutes.

Partial-Mash Recipe

MALT/GRAIN BILL
6 lbs Pilsner Liquid Malt Extract
2.75 lbs Belgian Pilsen
.5 lbs Special B
.5 lbs Biscuit Malt

HOPS & ADDITIONS SCHEDULE
1.5 oz Mt Hood (60 minutes)
1 lb Dark Brown Sugar (15 minutes)
.5 oz Mt Hood (10 minutes)

YEAST
Abbey (Wy 1214/1388/3787) (WLP 500/530/550)

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DIRECTIONS
Mash grains for 60 minutes at 154 degrees.

Extract Recipe

MALT/GRAIN BILL
8 lbs Pilsner Liquid Malt Extract
.5 lbs Special B
.5 lbs Biscuit Malt

HOPS & ADDITIONS SCHEDULE
1.5 oz Mt Hood (60 minutes)
1 lb Dark Brown Sugar (15 minutes)
.5 oz Mt Hood (10 minutes)

YEAST
Abbey (Wy 1214/1388/3787) (WLP 500/530/550)

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DIRECTIONS
Steep grains for 30 minutes at 160 degrees.

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