Belgian Dubbel

Classification: Belgian ale, Trappist, dubbel, all-grain

Source: David Boe (DCB2@pge.com), HBD #1654, 2/10/95

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.

Ingredients:

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

Procedure:

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

Specifics:

OG: 1065
FG: 1013 (both estimated)