Belgian Dubbel Beer Recipe Writing Brewing & Style Guide with Co-fermentation
Belgian Dubbel – David Heath – Co-fermentation Version
Type: All Grain
IBU : 23 (Tinseth)
Colour : 68 EBC
Original Gravity : 1.058
Final Gravity : 1.005
Batch Size : 19 L/5 US LQ GALLONS
Boil Time : 60 min
Brewhouse Efficiency: 75%
Mash Efficiency: 78.9%
2.96kg / 6.48lbs – Pilsner 3.5 EBC (64%)
694g / 24.48oz – Candi Sugar, Dark 540 EBC (15%)
463g / 16.33oz – Munich 14 EBC (10%)
231g / 8.14oz – Special B 300 EBC (5%)
185g / 6.52oz – Carapils 3.9 EBC (4%)
93g / 3.28oz – Maize, Flaked 3.9 EBC (2%)
If needed substitute the malts above with the closest you can find.
60 min Saaz – (20 IBU)
15 min Saaz – (4 IBU)
Use the IBU scores above with your own hops alpha acid percentage within brewing software.
If you cannot obtain Czech Saaz then you may substitute with the following:-
Polish Lublin, US Saaz, US Sterling, Tettnang
(Both pitched at start)
1 pkg – Lallemand Voss Kveik
1 pkg – Fermentis Abbey Ale BE-256
If you do not wish to use co-fermentation then just use the Abbey ale yeast.
Two step plus mash out
62 °C/143.6 °F – 30 min – Mash 1
68 °C/154 °F – 30 min – Mash 2
75 °C/167 °F – 10 min – Mash out
– 14 days – Primary – It is highly likely that the fermenation will be over before 14 days.
You can transfer the beer after 3 days with a consistent final gravity.
Raise the temperature towards then end to 23°C/ 73°F as directed in the video.
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae