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