Dubbel Dog Dare You

Dubbels are characteristically known for being dark brown in colour with a strong flavour of dark fruit including raisins, prunes, and dates. These flavours and colours are almost entirely resultant from the heavy addition of highly caramelized (or kilned) beet sugar, which ferments completely into alcohol, lightening the body of the finished beer and contributing to its dry finish. The caramelization of the beet sugar is also the major contributor of maillard flavors including chocolatey, caramel, and nutty tones that give the dubbel its wide gamut of flavour complexity.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 31.2 IBUs 46.0 EBC 1.079 1.013 8.7 %
Actuals 1.07 1.014 7.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dubbel 18 B 1.062 - 1.075 1.008 - 1.018 15 - 25 19.7 - 33.5 2.3 - 2.9 6 - 7.6 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 1.434 kg 77.36
Caramunich Malt 205.9 g 11.11
Special B Malt 103 g 5.55
Candi Sugar, Clear 110.8 g 5.98

Hops

Name Amount Time Use Form Alpha %
Cascade 6 g 60 min Boil Pellet 5.5
Cascade 6 g 30 min Boil Pellet 5.5
Cascade 6 g 5 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
Trappist Ale (WLP500) White Labs 76% 18.33°C - 22.22°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Notes

First runnings 1.090
#7 35 gal. YTD