Belgian Dubbel

A while ago I became convinced that I could make any Belgian style beer with two grains and some sugar additions. I love a good Dubbel and figured that would really showcase the ability to attain the right flavour profile with a very simple recipe. After a few iterations I landed on the recipe below. I tried a little darker, using D-180 instead of D-45, and though it was good, it was a bit darker for what I thought it should be – more of a big quad without the rest of the quad characteristics.

As for methodology, I brew the base beer without the syrup in the boil and add the syrup right to the fermentor after chilling. The numbers can get a little weird since the syrup adds a not insignificant amount of volume. If those of you that are very structured about your numbers figure out a way to account for that volume, please let me know.

Sour Beer Base

I have made one sour beer with this recipe using a wild caught yeast and some pediococcus. It’s sat in my basement for over a year now awaiting my barrel to be emptied so I can start my solera. Initial tastes, though a while ago now, were quite good.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 23.6 IBUs 14.1 SRM 1.069 1.016 7.0 %


Name Amount %
Pilsner (2 Row) Bel 19.842 lbs 72.83
Munich Malt 4.404 lbs 16.16
Candi Syrup, D-90 2 lbs 7.34
Candi Syrup, D-45 1 lbs 3.67


Name Amount Time Use Form Alpha %
Phoenix 45 g 60 min First Wort Pellet 8.4


Name Lab Attenuation Temperature
Abbey Ale (WLP530) White Labs 78% 66°F - 72°F


Step Temperature Time
Mash In 154°F 60 min


Bittering ratio of 0.35-0.40

Fermentation: temp set to 68F for first 24 hours (unless not very active then wait), then set ambient higher and let free rise.

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