Brewing an all grain Belgian Dubbel has been on my bucket list for a while, and I’m happy to have finally got around to it. There were a few issues on brew-day, like it pouring right when I needed to be adjusting the propane burner’s regulator to prevent a boil over. Other than that, it went pretty well. I’m saving several bottles for tasting at aging times of 3 months up to one year.

All Grain Belgian Dubbel:

69.5% – Pilsner Malt
20% – Munich
7.5% – Belgian Candi Syrup D90
3% – Special B

Mash at 154F for 1 hour.

0.5 oz / 5 gal – Magnum @ 60 minutes

Wyeast Belgian Abbey II – 1 Liter Starter

Ferment at 73F for 3 weeks

1.059 / 1.013 / 6%

candy syrup for belgian dubbel

3 Weeks:

The Dubbel fermented and aged to completion over a 3 week period. There was a heat wave on day 2 or 3 of fermentation and the final beer did show some flaws. However keeping it at the recipe above and you won’t have those problems. There is some cherry notes in the beer, which I believe is due directly to the heat spike my beer got when fermenting.

6 Weeks: Tasting

I have several (4) bottles saved for longer term aging, and will be doing taste tests at 3 months, 6 months, 9 months, and 1 year of age. This 6 week tasting represents drinking the beer after it is done bottle conditioning. For the others, I want to test how this Belgian Dubbel ages with time.

As I said before there is some cherry / chlorophenol type flavors going on from the heat spike (yes I treated the water for chlorine). It’s not over-powering, but it’s there, so that is a disappointing aspect of the final beer, but not a flaw in the overall recipe. There are some nice warming alcohol notes and a nice mix of malty flavors. Decent head retention, but it’s not foamy or everlasting like the true trappist beers you get off the shelf. The next tasting will be August 7th.

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