Dubious Dubbel

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This beer recipe is featured in “Extract Revisited” by Mark Pasquinelli in the January/February 2012 issue of Zymurgy magazine.

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Belgian Dubbel can be a tricky style to master, but this recipe 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 | Belgian Dubbel

Ingredients

  • For 5 U.S. gallons (19 liters)
    • MALTS
    • 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
    • HOPS
    • 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)

    Specifications

    • Original Gravity: 1.069
    • Final Gravity: 1.016
    • ABV: 6.9%
    • IBU: 13
    • SRM: 18

    Directions

    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.