How much sugar for a Dubbel?

Shawn Hargreaves · 02-06-2009, 08:54 PM

I'm working on a partial mash Dubbel recipe, and unsure how much sugar I should include. Here's what I have so far:

OG: 1.069
IBU: 22.7
SRM: 31.8

2.0 lb Pilsner
1.0 lb Munich
0.5 lb Caramunich
0.5 lb Aromatic
0.5 lb Special B
1.0 lb Candi Sugar, Dark
0.5 lb Table Sugar
4.0 lb Extra Light Dry Extract (late addition)

1 oz East Kent Goldings (60 min)
1 oz East Kent Goldings (20 min)

WLP500 (Trappist Ale)

I'm coming in a little dark for the style guidelines, but don't really care about that.

This is currently 15% sugar. I'm wondering if I should boost that to maybe a full pound of table sugar, to dry it out (especially since I'm relying on extract for a fair amount of the malt contribution) or would that be overkill?

Any experienced Dubbel Maestros care to comment?

Thanks!

**GilaMinumBeer** · 02-06-2009, 09:18 PM

No maestro here but, IIRC BAM suggests no more than 20% regardless of "style".

**craigd** · 02-07-2009, 02:35 AM

BLAM lists the average as 10% with the high of 18%. I'd leave it where it is. It sounds good!