Does anyone have a tried and true Dubbel recipe?

[bmock]

I know I can use Jamil's, but what do you have?

[Witch Doctor Dale]

A Dubbel won its class in the 2009 Nationals. The recipe was printed in Zymergy about a year ago. That should be a decent recipe.

[BeerGuy]

I got a medal (or a wooden, as it were) at MCAB a few years back for a Belgian Dubbel. Multiple HHHC medals, also. Brewed my dubbel recipe at Buffalo Brewing that was well received.

[bmock]

I got a medal (or a wooden, as it were) at MCAB a few years back for a Belgian Dubbel. Multiple HHHC medals, also. Brewed my dubbel recipe at Buffalo Brewing that was well received.

Ok. Mind sharing the wood winning recipe?

[bmock]

Just for reference, here's Jamil's recipe.

Jamil’s Dubbel
6 gallon batch
1.064
1.012

10.6 Pilsner
1.0 Munich
0.5 Aromatic
0.5 Caramunich
0.5 Special B
0.75 Dark candi syrup
0.5 Table Sugar

Mash at 149F w/ 90 minute boil

Hops Tettnang 4.5AA 1.5 ounce 90 minute (23 IBU)

Yeast 530 Abbey or 3787 Trappist

Temperature 64F slow 7 day rise to 70F.

Any change you would recommend?

[TimmyR]

I recently brewed Jamil's recipe from BCS and split the ferment between WLP530 and WLP575. I used Dark Candi Inc dark syrup and really liked the results. The better of the two was the WLP530. I felt like it was drier than Ommegang but "thicker" than New Belgium. Next time I am going to use the darker syrup and use only WLP530 but ferment a bit hotter.

[bmock]

I recently brewed Jamil's recipe from BCS and split the ferment between WLP530 and WLP575. I used Dark Candi Inc dark syrup and really liked the results. The better of the two was the WLP530. I felt like it was drier than Ommegang but "thicker" than New Belgium. Next time I am going to use the darker syrup and use only WLP530 but ferment a bit hotter.

Thanks for the feedback. I'm actually blending two yeasts for this one, so we'll see.

Here's my blog post about the recipe.
http://www.mockwerksbrewing.com/2010/09 ... ubbel.html

[BeerGuy]

Sorry it's taken me so long to get back to this. Busy, busy.

My recipe uses substantially more Munich malt than the one posted. I believe a decoction mash is important in this beer as well.

50% Munich
35% Pils
8% Amber candy sugar/syrup
7% Special B

Nets a beer of about 17.4P/1.072 OG, 15 SRM.

Dough in at around 146°F. Rest for 30 minutes. Pull about 1/3 to 1/2 of your dry mash. Decoct for 20-30 minutes. Return to main mash, which should bump you up to 154°F. Rest for 30 minutes. Sparge.

Any of the low alpha, noble German hops work well. All early kettle hops for about 20 IBU's. No first wort hopping! 60 minute boil.

My yeast of choice is Wyeast 1762 Belgian Abbey II, which is the Rochefort strain. White Labs WLP540 Abbey IV ale yeast is also good if you prefer that brand.

Fermentation on the cool side, 66-70°F.

Hope this helps.

[david franklin]

I cant wait to try this !