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.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins
  • Alcohol by Volume: 7.3%
  • OG: 1.074
  • FG: 1.019
  • IBU: 25.7
  • Color:   27.8 SRM
  • Grains/Fermentables
  • 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)
  • Hops
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 15 mins)
  • Yeast
  • 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.