Ølbrygg #10: Belgian dubbel




Dabbling in dubbels Style: Dubbel Brewer: Morten Skogly
Volume: 9 liters
OG: 1066
Alcohol: 6.6 % by vol.
Colour: 53 EBC (Dark brown)
Bitterness: 25 IBU
BU/GU: 0.37
Pilsner Malt 3 EBC 3 EBC 2300 g
Biscuit Malt 50 EBC 50 EBC 214 g
Cara Crystal 120 EBC 120 EBC 53 g
Special B 230 EBC 230 EBC 53 g
Kandis (dark) 500 EBC 214 g

Mash schedule: 68.3 degrees for 90 minutes

Tettnanger 3.8% alpha 20 g 60 minutes
Tettnanger 3.8% alpha 7 g 5 minutes

Yeast: 1214 Belgian Ale


Basert på http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/202-belgian-abbey-ale-style-of-the-month

For 5 gallon:

Dubbel Trubbel

(5 gallons, all-grain)

This abbey ale should keep the cloister happy. If you are scared of wild Belgian yeast, try a mixed yeast fermentation using a Belgian strain and a more neutral ale selection. This should put the wild-type yeast character into a more subordinate role.


• 9.25 lbs. Belgian pilsner malt

• 1 lb. Belgian biscuit malt

• 4 oz. crystal malt, 40° Lovibond

• 4 oz. Special B malt

• 1 lb. dark candi sugar

• 2 oz. Tettnanger hops (4.5% alpha acid), 1.5 oz. for 60 min., 0.5 oz. for 5 min.

• Alcohol-tolerant ale yeast such as Wyeast 1214 (Belgian Abbey)

• 3/4 cup corn sugar for priming

Step by Step:

Mash grains into 3.5 gal. of water to reach a conversion temperature of 68.3C for 90 min. Sparge with water at 75C until a volume of 6 gal. is collected.

Bring to a boil and add candi sugar. Boil 30 min. and add the first hop. Boil 55 min. more and add remainder of the hops. Boil 5 min. more for a total of 90 min. Cool and aerate. Pitch yeast at 75° F.

Ferment at 65° to 80° F. After fermentation rack to secondary. Prime with corn sugar and bottle. Age for at least one month before consuming.

OG = 1.065 FG = 1.013-1.1018

Av Morten Skogly

Creator of Things

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