Belgian Dubbel Recipe - Vlaanderen Dubbel

Recipe Info

Recipe Image

Vlaanderen Dubbel

by on
All Grain + Extract
2.5 Gallon(s)
3.2 Gallon(s)
60 min
75%
An attempt at trying to capture some of the character of the Trappist/Trappist-adjacent beers I recently tasted in the Flemish regions of Belgium. The flavor profiles of the West Flanders beers (Westvleteren and St. Bernardus) in particular suggested that they were made solely of base malt and some amber sugar. I'm going to try that here and see what happens. This beer is somewhere in between the strengths of a few of the beers I had.

Fermentables

84% - Pilsner - BE
5.25
36
2
Mash
16% - Belgian Amber Candi Syrup - BE
1
32
45
Extract

Hops

East Kent Golding (UK)
0.5
Pellet
Boil
60 min(s)
6
19.1

Yeast

Wyeast Trappist High Gravity 3787
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
152
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Vlaanderen Dubbel
Belgian Dubbel
  • 2.50 Gallons Liters Batch Size
  • 3.20 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.014 FG
  • 19.1 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 12.7° SRM Color
  • 75% Efficiency
  • 7.2% ABV Alcohol
  • 235 per 12oz Calories
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