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Belgian Dubbel Partial Mash Template
Belgian-Style Dubbel - Partial Mash
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.
- 4 lbs (1.81 kg) Amber Dry Malt Extract (10 °L)
- 3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
- 1 lbs (0.45 kg) Special B (180 °L)
- 0.5 lbs (0.23 kg) CaraMunich (56 °L)
- 1 lbs (0.45 kg) Amber Candi Sugar (75 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
- 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 15 mins)
- Belgian Abbey Yeast II (Wyeast 1762) (Liquid)
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.
If you started brewing this beer today you could be drinking it by Oct. 31, 2016. Start brewing this recipe.