This recipe is a base template for the Belgian-Style Dubbel style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
Mash at 150 °F (66 °C) for 60 minutes.
Single infusion mash. Add hops at times indicated. Add candi sugar with 15 mins left in the boil. Cool and pitch yeast.
Hold in primary fermentor for 10 days at 70 °F (21 °C).
Transfer to secondary fermentor for 11 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by June 25, 2012. Start brewing this recipe.
Brewing journals are a way to make notes while brewing a particular recipe. This is a complement to the normal recipe creating/editing. You can take notes throughout the brewing, fermenting, bottling and tasting. Start a journal for this recipe.
Adapting a recipe will create your own copy of the recipe that you are free to tweak to fit your taste, style, ingredients, equipment, or needs. You can also adapt your recipes to experiment while keeping the original recipe. Check out the adaptions to see what others have done with this recipe. Create your own adaption of this recipe.
BrewedByUs
TressThis medium-bodied, red to dark brown colored ale has a malty sweetness and chocolate-like caramel aroma. A light hop flavor and/or aroma is acceptable ...
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