Belgian Dubbel Recipe - Dubbel Down

Recipe Info

Recipe Image

Dubbel Down

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Higher efficiency due to brewing on regular system w/mash tun (15 gallon kettles)

Fermentables

75% - Pale Ale - BE
9.5
38
3
Mash
16% - CaraMunich I - DE
2
34
39
Mash
8% - Special B - BE
1
30
180
Mash
2% - Belgian Clear Candi Sugar - BE
0.25
36
1
Late

Hops

Amarillo
0.5
Pellet
Boil
60 min(s)
7.9
12.5
Cascade
0.5
Pellet
Boil
30 min(s)
6.3
7.6
Cascade
0.5
Pellet
Boil
5 min(s)
6.3
2.0

Yeast

Fermentis Safbrew Abbaye
85%

Other Stuff

Irish Moss
1
tsp
Boil

Mash Steps

Saccharification Rest
Infusion
152
60 min

Special Instructions

1.
Ferment at 65°F for 5 days. Raise to 67°F for 3 days, then 69°F for 3 days, followed by 3 days of cold crash at 36°F.

Tasting Notes (1)

brewmasterbryan

Tasted on 9/14/2017 by brewmasterbryan

Notes:

Steady hydrometer reading for FG came in at 1.010. From an OG of 1.072, this puts it at a whopping 8.14% ABV! Tastes malty, slightly sweet with a bready character, then finishes dry with a hint of alcohol left behind. Bottled 9/17/17 at 2.8 vols and will age for at least 3 weeks before trying. Plan to age the rest of the batch significantly longer.

Recipe Facts

Dubbel Down
Belgian Dubbel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.011 FG
  • 22.1 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 24.4° SRM Color
  • 75% Efficiency
  • 7.7% ABV Alcohol
  • 238 per 12oz Calories
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