Riverbend Malt House’s Co-owner Brent Manning shared this recipe for a Belgian Dubbel that features an 85 percent Riverbend Malt House grist. It won “Best Belgian Beer” at a competition during Asheville Beer Week. It’s a bit darker and stronger than the style guidelines suggest, but Brent says it turned out great.
7 lb (3.2 kg) Riverbend Pilsner malt
5 lb (2.3 kg) Riverbend Heritage malt
0.75 lb (340 g) Special B malt
0.5 lb (227 g) Caramunich malt
0.5 lb (227 g) honey
0.25 lb (113 g) dark candi sugar
1 oz (28 g) Hallertauer Hersbrucker at 60 minutes
1 oz (28 g) Hallertauer Hersbrucker at 10 minutes
Wyeast 1762 Abbey II
Mash at 152°F (67°C) for 60 minutes. Boil for 60 minutes, adding the honey and dark candi sugar in the last 10 minutes of the boil. Ferment at 72°F (22°C) for 2 weeks.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.