The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, it is a rich malty beer with some spicy/phenolic and mild alcoholic characteristics. Mild hop bitterness with no lingering hop flavors.
Pils/Lager Fresh Wort
500ml Dark Belgian Candi Syrup
1kg Light Dried Malt
300g Special B or Aurora Grain
15g Saaz Hops (3.0% AA) – 60 min boil
MJ M47 Belgian Abbey or WY1214 Belgian Abbey Yeast
½tsp Wyeast Yeast Nutrient
1. A day before, place 5 litres of water in closed containers in a fridge and chill.
2. Steep Special B/Aurora grain for 20-30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water to the saucepan, and bring to the boil.
5. Add 15g Saaz hops.
6. At the end of the 60 minutes, turn off the heat.
7. Add the Dark Belgian Candi Syrup and ½tsp nutrient and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes.
8. Pour the contents of the saucepan and the 1kg Light Dried Malt into the fermenter, and top up to 20 litres with chilled and tap water to reach a starting temperature of 22°C. Stir vigorously to aerate.
9. Add yeast and ferment as close as possible to 22°C.
10. Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.