Belgian Dubbel Partial Mash Template

Belgian-Style Dubbel - Partial Mash

Recipe Description

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.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • 1 lbs (0.45 kg) Amber Candi Sugar (75 °L)
  • 0.5 lbs (0.23 kg) CaraMunich (56 °L)
  • 1 lbs (0.45 kg) Special B (180 °L)
  • 3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
  • 4 lbs (1.81 kg) Amber Dry Malt Extract (10 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 15 mins)
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
  • Yeast
  • Belgian Abbey Yeast II (Wyeast 1762) (Liquid)

Directions

Soak crushed grains in 2 gallons of water at 150 F for 30 mins. Add dry extract then bring to a boil.

Add hops at times given. Add liquid extract and candi sugar with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.

Corn sugar is used for bottle priming.

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.

Info Changes

  • Name: Belgian Extra Dubbel Partial Mash Template
  • Description: Started with the basic dubbel template and had to adapt in the store due to them not having the medium candi sugar. Had to use syrup instead and had to pick either light or dark (went with dark)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.
  • Directions: Soak crushed grains in 2 gallons of water at 150 F for 630 mins. Rinse with 170 F H2O for 'sparge'. Add dry extract then bring to a boil. ¶

    Add hops at times given. Add liquid extract and candi s
    yrupugar with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast. ¶

    Corn sugar is used for bottle priming.
  • Original gravity: 1.07643
  • Final gravity: 1.019186
  • Color: 28.97.80
  • Alcohol by volume %: 7.4932970
  • Primary aging days: 140
  • Primary aging temp: 720.00
  • Secondary aging days: 2811
  • Secondary aging temp: 72None
  • Post-fermentation aging temp: 72None

Ingredient Changes

  • 1 lbs (0.45 kg) DarkAmber Candi Syrupugar (975 °L)
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 4560 mins)
  • Safbrew S-33 (DryBelgian Abbey Yeast II (Wyeast 1762) (Liquid)
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