Belgian Dubbel

Welcome to our homebrew recipe page for making your very own Belgium Dubbel beer!

Belgian Dubbel is a classic beer style that originated in the Trappist monasteries of Belgium. It is known for its rich maltiness, complex flavors, and moderate strength. This beer style showcases a beautiful interplay of malt sweetness, fruity esters, and spicy phenolics, creating a delightful and well-rounded drinking experience.

In appearance, a Belgian Dubbel typically exhibits a deep amber to dark brown color, often with garnet hues when held up to the light. It is accompanied by a creamy, persistent tan head that adds to its visual allure.

The aroma of a Belgian Dubbel is characterized by a rich malt presence, offering notes of toasted bread, caramel, and hints of chocolate. Fruity esters contribute to its complexity, imparting aromas of dark fruits such as raisins, plums, and figs. Alongside the fruitiness, there are often subtle spicy and peppery phenolic notes that add depth and intrigue to the aroma profile.

Upon tasting, a Belgian Dubbel reveals a harmonious blend of flavors. The malt backbone delivers a moderate sweetness with flavors of caramel, toffee, and lightly roasted malt. The yeast character takes center stage, contributing fruity esters that intertwine with the malt, offering notes of dark fruits, such as dates and prunes. Spicy phenolics, reminiscent of cloves and black pepper, provide a gentle spiciness that balances the sweetness and adds an extra layer of complexity. The finish is often dry, with a mild bitterness that lingers pleasantly.

One of the defining characteristics of a Belgian Dubbel is its medium to full body, which contributes to its smooth and luscious mouthfeel. The carbonation is typically moderate, accentuating the beer’s flavors without being overly effervescent.

Overall, Belgian Dubbel is a beer style that showcases the craftsmanship and tradition of Belgian brewing. Its combination of malt complexity, fruity esters, and spicy phenolics make it a favorite among beer enthusiasts who appreciate rich, flavorful, and well-balanced brews.

Type of Beer

Belgian Dubbel

Fermentation Temp

20’C and 18’C

Type

All Grain

Belgian Dubbel that yields approximately 25 liters of beer:

Ingredients:

  • 6 kg Belgian Pilsner malt
  • 500 g Munich malt
  • 400 g Special B malt
  • 300 g CaraMunich malt
  • 300 g Belgian candi sugar (dark)
  • 30 g Hallertau hops (3.5% AA)
  • 20 g Styrian Goldings hops (5% AA)
  • 1 package (11.5 g) of Belgian Abbey Ale yeast (such as Wyeast 1214 or White Labs WLP500)
  • 25 liters of water

Instructions:

  1. Heat 25 liters of water to 68°C (154°F) and add the grains to the mash tun. Stir well to ensure there are no dry clumps of grain.
  2. Mash for 60 minutes at 68°C (154°F).
  3. Sparge with 78°C (172°F) water to collect a total of 30 liters of wort.
  4. Boil the wort for 90 minutes, adding 30 g of Hallertau hops at the start of the boil and 20 g of Styrian Goldings hops with 10 minutes remaining.
  5. Add the Belgian candy sugar in the last 15 minutes of the boil.
  6. Chill the wort to 20°C (68°F) and transfer it to the fermenter.
  7. Pitch the yeast and ferment for approximately 2 weeks at 20-22°C (68-72°F).
  8. After primary fermentation is complete, transfer the beer to a secondary fermenter and age for 2-3 weeks at 18°C (65°F).
  9. Bottle or keg the beer, adding priming sugar if necessary, and allow it to condition for at least 2 weeks before serving.

This recipe should yield a beer with an ABV of around 7.5-8% and a deep amber color with rich, malty flavours and notes of dark fruit and caramel.