The following beer recipe is featured in the January/February 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Belgian Dubbel can be a tricky style to master, but this recipe from Mark Pasquinelli makes it attainable for any brewer!
Expect a very drinkable, malt-forward dubbel with a slightly sweet finish. Keeping the fermentation temperature in the 68-70° F (20-21° C) range will help develop fruity yeast-derived notes without the fusel alcohol character.
Dubious Dubbel was originally featured in Pasquinelli’s article “Extract Revisited” (Zymurgy magazine, January/February 2012).
- 6.0 lb (2.7 kg) Northern Brewer Pilsen LME (liquid malt extract)
- 1.5 lb (0.7 kg) Northern Brewer Munich LME
- 12.0 oz (340 g) D2 Dark Candi Syrup
- 12.0 oz (340 g) CaraMunich® malt
- 12.0 oz (340 g) Aromatic malt
- 6.0 oz (170 g) Special B malt
- 0.75 oz (21 g) Styrian Goldings, 4.6% a.a. (60 min)
- 1.0 oz (28 g) Saaz, 4% a.a. (15 min)
- OTHER FERMENTABLES
- White Labs WLP500 or Wyeast 1214 Trappist Ale Yeast (2 L starter)
Yield: 5 U.S. gallons (19 liters)
Original Gravity: 1.069
Final Gravity: 1.016
Steep grains in 3.5 gallons of water at 155° F (68° C) for 30 minutes. Add extracts and candi syrup. Boil for 60 minutes. Chill, rack the wort into 2 gallons of chilled water in the carboy, and ferment to completion at 68-70° F (20-21° C). Keg at 2.5 volumes of CO2 or bottle carbonate with 4.4 oz (125 g) corn sugar.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.