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Old 03-11-2009, 07:57 PM   #1
Jan 2009
Cedar Rapids, IA
Posts: 62
Liked 1 Times on 1 Posts

Recipe Type: Extract   
Yeast: Wyeast #1762   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.092   
Final Gravity: 1.019   
IBU: 36.5 IBU   
Boiling Time (Minutes): 60   
Color: 28.4 SRM   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 30   
Tasting Notes: None   

After tasting an oak aged Belgian Dubbel at a local brewery I had to try my hand at making it.
This is my first Belgian Strong Ale so any comments would be appreciated.


Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.096 SG
Estimated FG: 1.019 SG
Estimated Color: 28.4 SRM
Estimated IBU: 36.5 IBU
Estimated Alcohol by Vol: 7.88%
Boil Time: 60 Minutes

Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.17 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 36.5 IBU
1.00 oz Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
2.00 oz Oak Chips (Secondary 10.0 days) Misc
3.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Steep grains at 150F for 30 min.
Soak oak chips in bourbon until needed.
Add oak chips to secondary fermenter 10 days before bottling.


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Old 06-24-2009, 10:41 AM   #2
May 2009
Orono, ME
Posts: 26

Where did you get this recipe? Have you tried it yet?

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Old 08-07-2009, 12:17 AM   #3
Jul 2009
Posts: 233

any info on this recipe?

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Old 01-08-2010, 07:46 PM   #4
Jul 2009
Posts: 59
Liked 1 Times on 1 Posts

I happen to have a belgian dubbel in secondary and some french oak chips as well. Maybe i should throw some into half the batch and leave it another 10 days or so??
Primary 1:Golden Shower APA
Primary 2: Dry Stout (5gal)
Bottled:Stone Epic 09.09.09 Clone,Eclipse Stout (11 gal),Bitter Blond, Belgian Dubbel #2, SNC IIPA (So Not a Clone IIPA), Imperial Pale Ale
Keg 1 Golden Shower APA
Keg 2: Sierra Nevada Pale Ale Clone
Keg 3: Sierra Nevada Pale Ale Clone
Keg 4: Sierra Nevada Pale Ale Clone
Keg 5: Citra Pale Ale
Keg 6: Export Stout
Keg 7: Export Stout
Keg 8: Faux Blonde
Keg 9: Empty
Keg 10 (3gal): Empty
On Deck:

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Old 01-08-2010, 08:34 PM   #5
wedge421's Avatar
Jan 2008
Harrisburg, PA
Posts: 958
Liked 12 Times on 11 Posts

Hmm oaked Belgian. Not sure how I feel about this. Ahh who am i kidding im sure it awesome

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Old 05-07-2010, 02:36 AM   #6
Apr 2010
College Station
Posts: 3

How did this turn out?

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Old 10-12-2010, 01:46 PM   #7
Oct 2010
Austin, Texas
Posts: 10

Would really like to know how this turned out...

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Old 12-09-2010, 04:35 PM   #8
Jul 2007
Albany, NY
Posts: 539
Liked 6 Times on 6 Posts

from experience, this appears to be too much oak. I would have used 1.5 oz of oak maximum, and used medium toast oak cubes.

2 oz of chips is going to taste like plywood.
~"A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

On Deck: Spruce APA, Chambord Fortified Chocolate Porter, Imperial IPA

Secondary: Belgian Dark Strong Ale
Lagering: None
Kegged/Drinking: Cascade, Cent., Amarillo Pale Ale
Kegged/Drinking: Belgian Pale Ale (HG yeast for yeast cropping see above)
Bottled: ESB

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Old 06-20-2011, 06:32 PM   #9
Jun 2009
Grand Rapids
Posts: 232
Liked 4 Times on 3 Posts

Any update on this? I wouldn't think 2 oz is too much. Especially if it was only in the secondary 10 days.

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Old 06-22-2011, 01:36 AM   #10
Registered User
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,847
Liked 417 Times on 367 Posts

Ive used oak .5oz for a third of a batch 1.7 gal.For an amber this was perfect,for high alcohol i would think a little more like this would be pretty decent. I also did 5 days dryhopped in primary so..

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