Organic Belgian Dubbel


A strong, malty ale with a rich, complex flavor with a hint of nuttiness. Mildly hopped.

Ingredients for 5 gals:

6 lbs. Organic pale malt extract
2 lbs. Briess organic pale 2-row malt
3/4 lb. Weyermann Pale Munich malt
3/4 lb. Weyermann Carahell malt
1/2 lb. Briess organic caramel 60 oL malt
1/4 lb. Briess organic Extra Special malt
1 lb. Organic cane sugar
1/2 oz. German Hallertaur Tradition hop pellets -  bittering (15 IBU)
1 oz. German Spalt Select whole hops -  flavor (13 IBU)
1 oz. German Hallertaur Mittlefrueh hops- aroma
Ale Yeast: For warmer fermentation (68 - 78 oF) choose Wyeast #3787 Belgian Trappist or White Labs #530 Abbey, or #550 Belgian Ale. For cooler fermentation (65 - 75 oF) choose Wyeast #1214 Belgian Abbey or White Labs #500 Trappist. For an authentic Belgian style ale use liquid yeast only.
For bottling: 1 1/4 cup Dry Malt Extract (DME) or 3/4 cup organic cane sugar*
Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 28
Original Gravity (O.G.): 1.062- 1.068
Final Gravity (F.G.): 1.010-1.016
Average alcohol content (% by volume): 6.8%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar or cane sugar (not included in this kit), or kraeusen with 1 quart of unfermented organic beer (see brewing tip: Kraeusening your beer) for bottling.

Instructions for Brewing:

For expanded directions, go to brewing procedures for mash-extract recipes.

1a: Heat 1 3/4 to 2 gallons of water to 160- 165 oF, then turn the heat off. Add the grains (or grain bag with grains in it) and stir well. The temperature should be 150 oF. Adjust the temperature if necessary by adding heat, hot water, or cold water.
1b: Allow the grains to soak for 40 to 60 minutes at 150 oF. Do a starch test to see if the mash is done.
2a: Heat 1 to 1 1/2 gallons of water to 170 oF in a separate pot. Sparge the grains with this water when the mash is complete.
2b: Add water to the liquid collected from the grains to make up to 5 1/4 gallons.
3. Heat the water to almost boiling and then turn the heat off. Add the malt extract and organic sugar; dissolve the extract completely. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. German Hallertaur Tradition hop pellets (bittering) and boil for 40 minutes.
5. Add 1 oz. German Spalt Select hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more.
6. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 oF. See our illustrated guide for cooling methods.
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-6 days at 60- 70 oF (use the fermentation temperature range suggested for the yeast you are using) in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days). This step is optional.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly. You can also pour the sugar solution into the same fermenter with the beer instead of transferring.
17. Use a racking cane and siphon tubing with a bottle filling tip attached to fill your bottles. Cap immediately after filling the bottles to prevent contamination.
18. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place
(55- 65 oF) for 2- 12 weeks. Your beer is ready to drink when it is clear and nicely carbonated. This Belgian Dubbel will benefit from a longer than usual aging time and should be aged at least 1 month for the best results.


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