Belgian Dubbel recipe Take a look

Daver77 · 11-26-2011, 11:53 PM

I have never made a dubbel and wondered if this recipe is ok. I'm going for a smooth malty easy drinking dubbel.

10.5 lb (79.2%) 2 Row Pale Malt; Malteurop
1 lb (7.5%) Special B - Caramel malt; Dingemans
12 oz (5.7%) Munich 10L Malt; Briess
16 oz (7.5%) Home Made Light Amber Syrup (Idea taken from here)
.75 oz (75.0%) Saaz (5.0%) - added during boil, boiled 60 m
.25 oz (25.0%) Saaz (5.0%) - added during boil, boiled 15.0 m
Yeast - White Labs WLP570 Belgian Golden Ale

Recipe
Original Gravity: 1.071
Terminal Gravity: 1.014
Color: 18.64 SRM
Alcohol: 7.5%
Bitterness: 17.0

Going to Mash at 146 and pitching yeast at 65 degrees. Going to let it ride up to 68 during fermentation.

Let's hear what you guys think I plan on brewing this tomorrow

BellAub · 01-12-2012, 02:26 AM

I think this should be in general beer discussion. But I have made this before with almost the exact ingreadents. I used Belgian High gravity instead, and it was the second best beer I have ever made.