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Belgian Dubbel


Tasting Notes:

Full of raisin, plum, caramel, and toffee flavors. It is a strong beer, but finishes very smooth.

added by: brendan

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  1. 4.0 oz Biscuit Malt (23.0 SRM)
  2. 4.0 oz Chocolate Malt (350.0 SRM)
  3. 12 lbs Pilsner (2 Row) Ger (2.0 SRM)
  4. 8.0 oz Aromatic Malt (26.0 SRM)
  1. 1.25 oz Sterling [7.50 %] ­ Boil 60.0 min
  2. 0.75 oz Sterling [7.50 %] ­ Boil 2.0 min
  1. 1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast
  1. 1 lbs Candi Sugar, Amber (90.0 SRM)

  1. Mash/Grains: Mash at 148 degrees Fahrenheit for 90 minutes.
  2. Boil: Bring your wort to a boil and set your timer for 60 minutes.
  3. Boil: Add 1.25 oz. of Sterling hops at 60 minutes.
  4. Boil: Add 0.75 oz. of Sterling hops at 2 minutes.
  5. Boil: Terminate the boil and cool your wort to 65F.
  6. Fermentation: Start the beer fermenting at 65 degrees. Once fermentation has begun, allow it to continue for one day. This will ensure a clean start and cut back on the production of fusel alcohol.
  7. Fermentation: After one day, begin raising the temperature. You can achieve this by moving the beer to another room, heating the fermenter, or other methods. The important part is to bring the fermentation temperature up to 75 degrees by day three or four.

Recipe Notes

Use D­90 candi syrup from Candi Syrup Inc, since I believe it’s the best candi syrup on the market. It is very important to have proper temperature control with this beer. In order to keep this beer light on the palate, it must finish very dry. Low mash temperature and the addition of highly­fermentable candi syrup will help, but it is not enough.

Beer Stats
  • Style: Belgian Dubbel
  • OG: 1.070
  • FG: 1.009
  • ABV: 8.0%
  • IBU: 28
  • Color: 18
Recipe Stats
  • Type: All-Grain
  • Batch Size: 5 gal.
  • Boiling Time: 60 min.

Recipe Brewing History

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