Dubbel’s are characterized as medium-bodied, red to dark brown colored ale with a malty sweetness and chocolate-like caramel aroma. It tastes sweet up front, but finishes dry. This is because of the layering of the specialty grains (usually CaraMunich or Special B). The dry finish also is attained by mashing at a lower temperature than you typically would for a sweeter beer. It is also a great beer for brewers that are just starting to brew all grain. However you can create an extract that is comparable using Munich or Amber extract or even a little corn sugar to increase the original gravity.
Recipe found in Zymurgy, May/June 2009 Issue (pg. 25)
Dubbel Trouble | Belgian Strong Ale
|13.0 lb (6.9 kg)||Belgian Pilsner malt|
|0.75 lb (340 g)||Special B malt|
|0.50 lb (227 g)||Wheat malt|
|0.75 lb (340 g)||Dark candi syrup|
|1 oz (28 g)||Hallertau Hersbrucker (4.75% AA, 90 min)|
|0.75 oz (21 g)||Spalter Select (5.0% AA, 15 min)|
|1 oz (28 g)||Saaz (3.5% AA, 15 min)|
|Yeast||1 vial White Labs 530 Abbey yeast 1/2 gallon starter Recultured Orval or Winterkoninkske|
- Original Gravity: 1.069
- Final Gravity: 1.014
- ABV: 7.2%
- IBU: 27
- SRM: 15
- Boil Time: n/a
- Efficiency: 75%
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.
Subsitute 10.5 lb (4.8 kg) of light liquid malt extract for Pilsner and wheat malts, increase Hallertau Hersbrucker hops to 1.67 oz (47 g), and reduce boil time to 60 minutes. Steep grains in 1.5 gallons (5.7 L) of 160 °F (71 °C) water for 30 minutes, then remove and sparge grains with 0.5 gallons (1.9 L) of hot water. Stir in malt extract and candi syrup and bring to a boil. Add Hallertau Hersbrucker hops. Boil for 45 minutes, then add 15 minute hops. Boil 15 minutes more, then strain into a fermenter with enough cold water to make 6.0 gallons (22.7 L) in the fermenter. Pitch yeast and aerate well. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.