The Dubbel’s Recipe :
- Color : Amber
- Alcohol content : 6.5% alcohol
- Bitterness : Mild
- Brewing time : 5h
- Quantity : 20L
- Difficulty : Easy
Ingredients
- 2,6kg of Pilsner
- 1,5kg of Munich I
- 500g of Caramunich I
- 100g of Spécial W
- 50g of Carafa I
- 20g of Houblon EKG
- 30g of Houblon EKG
- 900g of Sucre candi blanc (or brown sugar)
- 2 levure Abbaye yeast packets
- Total water volume : 32L (Preferably Chloride > Sulfate = 1.5)
Brew our Dubbel’s Recipe Beer step by step
Step 1
Heat 16 liters of water to 72°C in your brewing vessel and pour in the crushed grains.
Stir well to soak up all the malt, and don’t hesitate to crush any lumps against the sides of the tank.
Stir until the temperature drops to 65°C and hold for 1 hour.
At the same time, heat 16 liters of water to 75°C.
Step 2 (optional)
If possible, mash out for 10 minutes at 75°C.
Step 3
Then filter and rinse.
Step 4
Heat your wort for a 60-minute boil.
Add your first 20 grams of hops as soon as the timer starts.
With 15 minutes to go, add the candy sugar and the last 30 grams of hops. The ibu should be around 26 on this beer.
Step 5
Then cool the wort to 21°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.064.
Ferment at 21°C for 4 weeks. Then raise the temperature to 24°C for a final week.
Final specific gravity should be around 1.014.
Step 6
Add 7g per L of sugar at bottling. Belgian styles always need plenty of bubbles !
Over View
This abbey beer will be the perfect way to start the year and find comfort at the beginning of winter! You’ll find lovely caramelized and biscuity aromas combined with strong spicy esters. Its high carbonation will also give it superb drinkability.
