Google+

Style of the Week: Belgian Dubbel!

Leave a comment

January 30, 2015 by fhsteinbart


Standard of the style in the appropriate glassware!

Standard of the style in the appropriate glassware!

When I was in Belgium I had the opportunity to taste so many beers that I decided to try them one style at a time. My first endeavor was for that luscious rich yeast and malt driven beer know as Dubbel. Made originally for guests at Monasteries, this medium bodied, medium strength beer became the gateway for most Belgian beer enthusiasts. The really great thing about brewing these beers is that you can literally make anything you want, and it’ll be recognizable as a Dubbel. Most Dubbels are around 7% ABV give or take, and about 25~30 IBU’s more or less.

Belgian GlassesBased on a foundation of a rich Pale Ale malt backbone, and infused with a few character and dark crystal malts, the malt bill is pretty straightforward. The hop side is mostly about a balancing bitterness for the residual extract, and a malty dryness from the high level of melanoidins. While some people prefer using Candi Sugar, or Dark Candi Syrup, I prefer to add Merlot grape juice concentrate. Below you will find a recipe of mine that will make a classic Dubbel:

Extract:

4 lbs. Light DME

3.3 lbs. Munich LME

½ lb. CaraMunich Malt

½ lb. Aromatic Malt

½ lb. Biscuit Malt

½ lb. Special B Malt

2 lbs. Dark Candi or 48 fl. oz. Alexander’s Merlot grape juice concentrate at knockout

2½ oz. Willamette Hops (Bittering)

Whirlfloc tablet or Irish Moss

Wyeast 3522 , WLP510, or Abbaye Dry Yeast

Procedure:

  • Heat 2-5 gallons of water to 165°F.
  • Add steeping grains to kettle and steep for 30 minutes.
  • Remove grains, and rinse with 165°F water
  • Turn off heat and add malt extract, stirring until fully dissolved.
  • Return to Heat, bring to boil for 5 min. then add bittering hops.
  • At 15 minutes remaining, add the Whirlfloc tablet or Irish Moss.
  • At flameout, add the Candi or Grape Concentrate.
  • At knockout, cool the mixture by placing kettle in an ice bath or use a wort chiller. Add the mixture to the fermenter, removing the hops, and bring total volume to 5 gallons using distilled, bottled, or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 70°~ 75°F for 7 to 10 days.
  • Allow to age an additional two to three weeks before packaging up as usual.

All Grain version:

10 lbs. ESB, British, German, or Belgian Pale Ale Malt

½ lb. Caramunich Malt

½ lb. Aromatic Malt

½ lb. Biscuit Malt

½ lb. Special B Malt

2 lbs. Dark Candi or 48 fl. oz. Alexander’s Merlot grape juice concentrate at knockout

2½ oz. Willamette Hops (Bittering)

Whirlfloc tablet or Irish Moss

Wyeast 3522 , WLP510, or Abbaye Dry Yeast

¾ gm. Calcium Chloride Salts per gallon (~3.75 gms. or 1 level tsp.) in the mash and in the boil.

Procedure:

  • Infusion mash at 149°F for 90 min with the Calcium Chloride Salts.
  • Sparge until 6~6½ gal wort has been obtained.
  • Add the rest of the Calcium Chloride salts after the boil commences.
  • Boil for 1 to 1½ hours total time.
  • Add the bittering hops after 15 minutes boiling and continue to boil for 60 more minutes.
  • Add Whirlfloc or Irish Moss at last 15 minutes.
  • At knockout add the Candi or the Alexander’s grape juice concentrate.
  • Gravity may vary depending on system efficiency, so adjust accordingly.

Package up as usual; bottled versions should use 120 gms. corn sugar (approx. 1 cup), or kegged to 18 psig, and allow two weeks to come into condition. Serve at 60°~65°F in a Chalice style glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: