Tuesday, February 26, 2013


Roughly once a year I stumble across a Westmalle Dubbel at the store, a bar, or at a friend's house and I remember just how darn a great dubbel can be.  The Dubbel style beer was orginated in the 1850s at Westmalle Abbey.  Westmalle Abbey is a trappist brewery (i.e. monks!)  in the Campine region of the province of Antwerp (Flanders, Belgium).  The style can best be described as a smooth and creamy delicious malt-bomb.  The technical BJCP description can be found here.

Lately, I've had dubbel on the brain.  My last couple of batches have been english or german fermented and thus I feel compelled to brew Belgian.  Despite where my interests wander from batch to batch, my heart is never far from Flanders.  Accordingly, I hope to brew a large batch (approx 8 gallons) of dubbel in the coming weeks.  I recently purchased a fairly large sack of US two row malted barley and thus despite ideally using a belgian barley I will most likely use this as the backbone.  I also purchased a pound of both the D-90 and D-180 candi syrups, which I have been looking to use.

Here's my current thoughts on a tentative recipe, based mostly on what I've got in stock:


Style: Belgian DubbelOG: 1.067
Type: All GrainFG: 1.012
Rating: 0.0ABV: 7.20 %
Calories: 216IBU's: 23.95
Efficiency: 70 %Boil Size: 8.98 Gal
Color:   25.1 SRM  Batch Size: 8.00 Gal
Preboil OG: 1.063Boil Time: 75 minutes

Fermentation Steps
NameDays / Temp
Primary14 days @ 65.0°F
Secondary28 days @ 50.0°F
Grains & Adjuncts
18.00 lbs82.76 %Pale Malt (2 Row) US60 mins1.036
1.00 lbs4.60 %Caramunich Malt60 mins1.033
0.50 lbs2.30 %Caramel/Crystal Malt - 80L60 mins1.034
4.00 ozs1.15 %Chocolate Malt60 mins1.028
2.00 lbs9.20 %Candi Sugar, Dark60 mins1.036
AmountIBU'sNameTimeAA %
1.50 ozs15.57Styrian Goldings60 mins5.40
1.00 ozs5.59Hallertauer20 mins4.80
1.00 ozs2.79Saaz10 mins4.00
AmountNameLaboratory / ID
1.0 pkgBelgian Abbey IIWyeast Labs 1762

Mash Profile

Medium Body Infusion In60 min @ 154.0°F
 Add 24.69 qt ( 1.25 qt/lb ) water @ 166.0°F

 Sparge 23.50 qt of 170.0°F water over 60 mins

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