Recipe Type: All Grain
Yeast: WLP500
Yeast Starter: Yes
Batch Size (Gallons): 5.0
Original Gravity: 1.065
Final Gravity: 1.016
IBU: 30
Boiling Time (Minutes): 60
Color: 20
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 21
Tasting Notes: Delicious, simple dubbel. Very drinkable.

Here's a dubbel recipe I got down after a couple shots. I prefer a more mild raisin flavor in my dubbel and keep the overall beer simple and easily drinkable (first recipe had 0.75# of Special B and that was all I tasted in the beer).
Homemade sugar using the infamous DAP technique found on the boards.

It got a 3rd place in a local homebrew comp with the main detractor being oxidization likely picked up in bottling.


Dubbel Down 2
18-B Belgian Dubbel
Author: Kyle



Size: 5.0 gal
Efficiency: 57.93%
Attenuation: 75.0%
Calories: 217.06 kcal per 12.0*fl oz

Original Gravity: 1.065 (1.062 - 1.075)
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Terminal Gravity: 1.016 (1.008 - 1.018)
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Color: 20.62 (10.0 - 17.0)
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Alcohol: 6.41% (6.0% - 7.6%)
|============#===================|
Bitterness: 30.4 (15.0 - 25.0)
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Ingredients:
12 lb Belgian Pils
0.75 lb Belgian Aromatic
0.25 lb Caramunich® TYPE II
0.25 lb Special B - Caramel malt
0.125 lb Chocolate Malt
1.5 lb Candi Syrup (Homemade 300F)
1.25 oz Saaz (5.8%) - added during boil, boiled 60 m
0.75 oz Saaz (5.8%) - added during boil, boiled 15 m
1.0 ea White Labs WLP500 Trappist Ale

Schedule:
Ambient Air: 70.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

00:40:48 Mash In - Liquor: 4.18*gal; Strike: 168.41*°F; Target: 150.0*°F
01:55:48 Sacc Rest - Rest: 75*m; Final: 148.3*°F

Notes
Fermented very high. Had a small starter. Fermented at 68F for 24 hour then taken upstairs where it was 75F-80F for over a week (though it finished within 3 days).

Tasting before fully carbonated: Delicious. Nice belgian yeast profile. Mild, but known dark fruit flavor. Easy drinking and smooth.

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