Classic Belgian Dubbel

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
Whirlfloc/Brewbrite (Optional)

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.