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.Read More
Belgian Dubbel Beer Recipes
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A well-made Belgian-style beer does not have a solventy, hot alcohol flavor, which is why fermentation temperature of this classic style is key to ensuring your dubbel doesn't end up with a harsh alcohol taste. This recipe has a complex, malty, rich aroma topped off with mild tartness from the cherry concentrate. If you can afford the Belgian candi syrup and it's available to you, it's definitely worth adding to your ingredient list, as it adds a more intense flavor and aroma than Belgian rock candi sugar. If you can't find Belgian candi syrup, a great alternative is molasses.
This recipe was originally featured in the May/June 2007 issue of Zymurgy magazine.Read More
Often recipes are brewed to fit within a specific classic style, especially if the brew is headed for competition. But how often do you formulate a recipe with cooking and pairing in mind? Hombrew Chef Sean Paxton presents this delicious Belgian dubbel recipe with alternative ingredient additions that will enhance the beer's presence when used to cook or pair with various proteins.
For more suggestions on meal recipes and pairings using this dubbel, review Paxton's article "Brewing (and Cooking) for Flavor" in the January/February 2011 issue of Zymurgy. This issue and many more can be accessed instantly via the eZymurgy online archive and Zymurgy mobile app.Read More
This recipe is adapted from Amahl Turczyn's article "Clone Beers: Chimay Red" in the May/June 2000 issue of Zymurgy magazine.
For more information on the history and methods of Trappist brewing, check out Brew Like A Monk by Stan Heironymous.Read More
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) Read More
Phil Keener of Ashland, OH won a gold medal in Category #18: Belgian Strong Ale during the 2009 National Homebrew Competition Final Round in Oakland, CA. Keener’s Belgian Strong Ale was chosen as the best among 322 final round entries in the category. Read More