Belgian Dubbel
BJCP 2008 – 18B

Statistics

Fermentables

Amount Fermentable %
9.50 pounds Belgian Plisen Malt 71.7%
0.50 pounds German CaraMunich Malt III 3.8%
0.50 pounds Belgian Special B Malt 3.8%
1.00 pounds Belgian Munich Malt 7.5%
0.50 pounds Crystal Malt 60L 3.8%
0.75 pounds Candi Sugar (Dark) 5.7%
0.50 pounds Sucrose (Table Sugar) 3.8%
13.25 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.40 ouncesSuper Golding60 minutesBoilPellets7.0%
0.40 ouncesChallenger60 minutesBoilPellets6.7%
0.80 ounces Total Hop Weight

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F

Procedure

  • Mash at 149° F for 60 to 90 minutes
  • Total boil time: 90 minutes
    • Add hops according to schedule
    • Add Irish Moss at 45 minutes
    • Add sugars at 45 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast