Mangrove Jack’s Dubbel beer kit 10 liters

The Mangrove Jack’s Traditional Series Dubbel kit allows you to easily brew a rich, deep and warming Belgian beer. On the palate, malt sweetness dominates, supported by notes of alcohol, dried fruits and a moderately dry finish. The balance between complexity and roundness makes it an ideal tasting beer.

This kit contains the malt extract, Belgian abbey yeast and detailed instructions. Simply add the indicated brewing sugar to obtain 10 litres of an authentic Dubbel.

Why choose this product?

• Authentic Belgian profile: malt richness, dried fruits, warm alcohol notes.
• Complete kit: malt extract, yeast, official Mangrove Jack’s instructions.
• Premium result: approx. 7.8% ABV, top fermentation, characterful beer.

Technical specifications

• Style: Dubbel
• Final volume: 10 litres
• Approx. ABV: 7.8%
• IBU: 18–24
• Fermentation temperature: 20–25 °C
• Yeast: 10 g Belgian abbey yeast
• Malt extract: 1.7 kg (pouch)
• Required sugar: 600 g Pure Liquid Malt Extract or 500 g dextrose (not included)
• Fermentation type: top fermentation (ale)
• Packaging: 1.7 kg pouch
• Dimensions: 7 × 27 × 18 cm
• Total weight: 1.80 kg

Kit contents

• 1.7 kg malt extract pouch
• 10 g Belgian abbey yeast sachet
• Mangrove Jack’s brewing instructions

Rolling Beers Tips

• Use liquid malt extract instead of sugar for a rounder, richer Dubbel.
• Ferment ideally at 22–23 °C to encourage Belgian esters without excessive hot alcohol.
• Let the beer mature for at least 4 weeks after carbonation to reveal full complexity.
• For a creamier head, choose a moderate priming sugar level.

Product FAQ

• Which sugar should I use for this kit?
  600 g liquid malt extract or 500 g dextrose, as indicated by the manufacturer.
• How long does fermentation take?
  About 10 days according to Mangrove Jack’s instructions, at 20–25 °C.
• Can I increase the final volume?
  No, the kit is formulated for 10 litres. Diluting would reduce density and flavour.
• When is the beer ready to drink?
  After clearing, but 2–4 weeks of maturation significantly improve the result.