Belgian Dubbel Recipe - Dalawa Dubbel

Recipe Info

Recipe Image

Dalawa Dubbel

by on
All Grain + Extract
2.5 Gallon(s)
3.2 Gallon(s)
60 min
75%
This is a tweaked version of the dubbel I made after coming home from a Belgian trip that saw visits to St. Sixtus, St. Bernardus, and Westmalle, among other places. I liked the beer I made, but it is very heavy on candi syrup (as dark beers of the first two places listed above tasted only of pils and candi syrup). I'm brewing this version as part of an anniversary endeavor and as such, I'm taking the opportunity to round it out a little bit with some additional malts. Not a lot of them, but it should still make a difference.

This recipe was cloned from Vlaanderen Dubbel.

Fermentables

80% - Pilsner - BE
5
36
2
Mash
16% - Belgian Amber Candi Syrup - BE
1
32
45
Mash
2% - CaraVienne (BE)
0.125
34
20
Extract
2% - CaraMunich - BE
0.125
34
56
Mash

Hops

East Kent Golding (UK)
0.625
Pellet
Boil
60 min(s)
4.7
19.2

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

Dalawa Dubbel
Belgian Dubbel
  • 2.50 Gallons Liters Batch Size
  • 3.20 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.013 FG
  • 19.2 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 14.0° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 224 per 12oz Calories
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