Brewing Dubbel at home

Name: Brewing Dubbel at home
Yield: 20 L
Ingredients: 4.33 kg Pilsner malt; 0.95 kg Light Munich malt; 0.41 kg Dark candi syrup; 0.32 kg Special B; 38 g Styrian Golding; SafAle BE-256: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Dark abbey beer with dried fruit, caramel and spice.

Base recipe for 20 litres (5.3 gal), calculated with the Brauwerkstatt beer creator. With one click you can adapt it to your batch size, bitterness, colour or alcohol content.

Adapt in the beer creator

Typical figures

Alcohol	6.0–7.6 %
Bitterness	15–25 IBU
Colour	20–40 EBC (10–20 SRM)
Carbonation	6.0 g/l (3.0 vol)
Yeast	SafAle BE-256 (Belgian yeast)
Fermentation temperature	18–24 °C (64–75 °F)
Brewing water	medium-hard

Recipe for 20 litres (5.3 gal)

Original gravity: 14.7 °P (SG 1.060)
7.0 % vol
20 IBU
32 EBC (16.2 SRM)
Final gravity: 2.1 °P (SG 1.008)

Grain bill

Pilsner malt	4.33 kg (9.55 lb)	72 %
Light Munich malt	952 g (33.6 oz)	16 %
Dark candi syrup	405 g (14.3 oz)	7 %
Special B	321 g (11.3 oz)	5 %

Hops

Styrian Golding 4.5 % α

38 g (1.34 oz)

60 min

Yeast

SafAle BE-256: 10–16 g (0.35–0.56 oz) for 20 L (about 5.3 gal) (50–80 g/hl)

Mash schedule

64 °C (147 °F) · 75 min

Brewing water

Mash water	19.5 L (5.15 gal)
Sparge water	12.0 L (3.17 gal)
Total water	31.5 L (8.32 gal)

Brewing steps

Clean and sanitise everything that touches the wort after the boil.
Measure out 31.5 L (about 8.3 gal) of water and treat it with the brewing-water calculator. Medium-hard water works well, mash pH 5.3–5.5.
Split the water: mash water 19.5 L (about 5.2 gal), sparge water 12 L (about 3.2 gal).
Heat the mash water to 67 °C (153 °F) and mash in 4.33 kg (9.5 lb) Pilsner malt, 0.95 kg (2.1 lb) Light Munich malt and 0.32 kg (0.71 lb) Special B (gives about 64 °C / 147 °F).
Rest: 64 °C (147 °F), 75 min. Iodine test at the end: no blue colour = starch converted.
Measure mash pH 10–15 min after mashing in (cool the sample to 20 °C / 68 °F). Target 5.4–5.5.
Mash out: heat to 78 °C (172 °F) and hold for 10 min.
Rest 10–20 min, lauter slowly and sparge with 12 L (about 3.2 gal) water at 78 °C (172 °F).
Boil the wort for 90 min.
60 min before the end of the boil add 38 g (1.3 oz) Styrian Golding.
10 min before the end of the boil add Irish moss (about 2 g / 0.07 oz, soaked beforehand).
5 min before the end of the boil stir in 0.41 kg (0.9 lb) Dark candi syrup.
After the boil stir a whirlpool and let it rest for 15 min.
Chill to 18 °C (64 °F), measure original gravity (target 14.7 °P), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the SafAle BE-256 (amount see yeast).
Start fermentation at 18 °C (64 °F) and let it rise to 22–24 °C (72–75 °F), about 10–14 days in total.
Measure final gravity (target about 2.1 °P). Priming sugar per bottle from the carbonation calculator (target 6 g/l), then bottle.
Bottle-condition for 2 weeks at room temperature, then keep cool.

Notes

Created with the beer creator (brewhouse efficiency 70 %, final gravity about 2.1 °P).