1507 Belgian Ale Recipe (Dubbel)(1)

Inspired by the Belgian beer fest at Max’s in Broadway, and motivated by a book I had been reading “Brew like a Monk” by Stan Hieronymus, I set out to brew my own style of Belgian dubbel.  There are a few variables in this batch, as I made some changes to my initial plans for the beer as well as tried some new techniques to get some new flavors. 

The typical Belgian dubbel is a style of ale brewed over the past 150 years, starting in the Abbeys but currently spread to breweries outside of Belgium (some great beers are actually made in the US of this style).  It is typically a bit dark in color, somewhere around copper/amber to dark amber in color and stronger in alcohol than most beers, but generally weaker than the ‘tripel’.  Many of the abbeys make them using different techniques, some brew one large mash and use different yeast to make the brews, others brew totally separate recipes and some just alter temperatures to elicit different flavors from the yeast in their beer.  In this recipe, I tried to make something in the Belgian style, going almost all-grain and trying to follow some flavors rather than a typical recipe.

Grain Bill:

• 9lb Pilsner malt
• 4lb Caramel pils malt
• 1lb dark breiss DME
• .6lb Belgian Aromatics
• 1/2lb Flaked Barley
• 1/2lb Flaked Wheat
• 8oz Malto dextrin

Additives:

• 1lb light candi
• 1lb amber candi
• 1oz styrian goldings (pellets) bittering
• 1oz hallertau (pellets)  aromatics
• 1teaspoon Irish moss
• 5 teaspoon yeast nutrient

Yeast

• WLP 500 Trappist ale yeast (suspension)
• Rochefort 8 yeast (sediment from two bottles)
• Rochefort 10 yeast (sediment from one bottle)
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  From oodandwineblog.com