Belgian Dubbel


I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit.

  • 9.5 lbs pale malt
  • 4 oz. Crystal malt (20 deg L)
  • 4 oz. Brown malt
  • 3/4 lbs Sugar
  • 1 oz. Styrian (5% alpha) (bittering)
  • .3 oz. Hallertauer (bittering)
  • .3 oz Saaz (aroma)
  • 3 oz priming sugar or 2-2.5 volumes of CO2
  • trappist ale yeast starter

Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.

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