Dubbel or Nothing

By Guy Asaert

Recipe is part of Recipe Index

BJCP 2021 Style 26B Belgian Dubbel

The recipe is based on the one provided on the Dingemans website here. Not all the malts listed are available in the UK so some were replaced with an equivalent variety. White Labs WLP510 originates from Orval.

Awards

LAB Open 2022 (Hammerton Brewery, 15/5/2022)

2nd - Belgian

Statistics

• IBU 18
• ABV 6.5%
• OG 1.063
• FG 1.014
• EBC 39
• 26 litres at end of boil.

Ingredients

Water

Uses RO water adjusted with 4g gypsum (calcium sulphate) and 4g calcium chloride (using BrewFather water profile for Belgian Dubbel). Ca 50, Mg 0, Na 8, Cl 51, SO 55

Malt

• 1.92 kg - Dingemans Pilser 3 EBC (29.2%)
• 1.92 kg - Pale Ale 6.5 EBC (29.2%)
• 1.29 kg - Carabelge 30 EBC (19.6%)
• 670 g - Caramunich II 124 EBC (10.2%)
• 340 g - Carahell 25.5 EBC (5.2%)
• 240 g - Candi Sugar, Clear 1 EBC (3.7%)
• 190 g - Candi Sugar, Dark 540 EBC (2.9%)

Hops

• 60 min - 9.6 g - Magnum - 12% (11 IBU)
• 10 min - 37.2 g - Saaz - 3.75% (6 IBU)
• 10 min hop stand at 80c - 21.1g Hallertauer Mittelfruh (1 IBU)

Yeast

White Labs Bastogne Belgian Ale WLP510. Use a 1.7 litre starter for ~350 billion cells

Process

Mash

Rests:

• 63C for 40 minutes
• 72C for 35 minutes
• 78C for 5 minutes

Boil

60 minutes

Ferment

• 18C - 2 days
• Ramp up to 22C over 12 days
• 11C - 14 days

Serving

Batch prime with 116g of sugar to reach 2.4 vol of CO2