📝 About This Recipe
Tracing its roots back to the Trappist breweries of the Middle Ages, this Belgian Dubbel is a rich, copper-hued ale that embodies the soul of monastic brewing. It offers a complex symphony of dark fruit notes like plum and raisin, balanced by a subtle spicy phenolic character and a dry, chocolatey finish. This is a sophisticated, warming beverage that celebrates the art of patience and the magic of Belgian yeast.
🥗 Ingredients
The Grain Bill (The Foundation)
- 10 lbs Belgian Pilsner Malt (High quality base malt)
- 2 lbs Munich Malt (Adds bready, melanoidin richness)
- 0.5 lbs Special B Malt (Provides heavy raisin and dark fruit notes)
- 0.5 lbs CaraMunich III (Adds caramel sweetness and copper color)
- 4 oz Aromatic Malt (Enhances the malty aroma)
The Kettle Additions
- 1 lb Candi Syrup D-90 (Dark) (Essential for authentic Belgian flavor and color)
- 1.5 oz Tettnang Hops (Added at 60 minutes for bittering)
- 0.5 oz Saaz Hops (Added at 15 minutes for delicate spice)
- 1 teaspoon Irish Moss (Added at 15 minutes for clarity)
Fermentation & Finishing
- 1 pouch Belgian Abbey Ale Yeast (Wyeast 1214 or White Labs WLP500; use a starter if possible)
- 4.5 oz Corn Sugar (For carbonation/priming at bottling)
- 7-8 gallons Filtered Water (Chlorine-free water is essential)
👨🍳 Instructions
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1
Heat 4 gallons of filtered water to 163°F (73°C) in your mash tun to achieve a strike temperature.
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2
Gently stir in all crushed grains from the 'Grain Bill' section, ensuring there are no dry clumps (dough balls). The temperature should settle at 152°F (67°C).
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3
Cover and let the mash rest for 60 minutes. This allows enzymes to convert grain starches into fermentable sugars.
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4
Perform the 'mash out' by adding 2 gallons of near-boiling water to raise the temperature to 168°F (76°C), then vorlauf (recirculate) until the liquid runs clear.
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5
Collect the sweet wort into your boil kettle, sparging with 170°F water until you have approximately 6.5 gallons of liquid.
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6
Bring the wort to a vigorous rolling boil. Once boiling, add the Tettnang hops and set a timer for 60 minutes.
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7
With 15 minutes remaining in the boil, stir in the Dark Candi Syrup until fully dissolved, then add the Saaz hops and Irish moss.
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8
After the 60-minute boil, immediately chill the wort to 68°F (20°C) using a wort chiller or an ice bath.
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9
Transfer the chilled wort to a sanitized fermenter, splashing vigorously to aerate the liquid, which provides necessary oxygen for the yeast.
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10
Pitch the Belgian Abbey Ale yeast. Seal the fermenter with an airlock filled with sanitizer.
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11
Ferment at 68°F (20°C) for the first 3 days, then allow the temperature to naturally rise to 72°F (22°C) to encourage the yeast to produce those signature fruity esters.
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12
After 14 days, or once fermentation is complete, prime with corn sugar and bottle. Let the bottles condition in a dark place at room temperature for at least 3-4 weeks.
💡 Chef's Tips
Always use a yeast starter to ensure a healthy fermentation and avoid off-flavors. Do not skip the Belgian Candi Syrup; using brown sugar will not yield the same authentic dark fruit complexity. Keep your fermentation temperature stable; swinging temperatures can cause the yeast to produce harsh alcohols. Sanitation is the most important step—ensure every piece of equipment that touches the cooled wort is thoroughly sanitized. Be patient! Belgian Dubbels improve significantly with a few months of aging in the bottle.
🍽️ Serving Suggestions
Serve in a wide-mouthed Trappist chalice or goblet at 50-55°F (10-13°C) to allow the aromas to bloom. Pair with a creamy, pungent blue cheese or a sharp aged Gouda. Complements rich meat dishes like Carbonnade Flamande (Belgian beef stew) perfectly. For dessert, serve alongside a dark chocolate torte or bread pudding with raisins. Excellent when enjoyed next to a warm fireplace on a cool autumn evening.