Recipe – Belgian Dubbel

The Belgian Dubbel is a rich and malty beer style that has enchanted beer enthusiasts with its deep flavours and storied history. Originating from Belgium, this beer is often associated with Trappist breweries, where monks have been crafting these exceptional brews for centuries. Known for its dark amber to brown colour, a Belgian Dubbel typically features a complex profile with notes of dark fruit, caramel and subtle spices.

The roots of the Belgian Dubbel can be traced back to Trappist monks in the Middle Ages. Since 1856 – the first brewed version of this beer – this style has been refined over generations, maintaining its monastic charm and dedication to quality. The term “Dubbel” literally means “double” in Dutch. This name came about because these beers typically have double the malt content, compared to the original beers brewed in the monasteries. This higher malt content results in a stronger, richer beer.

In the early 20th century, Belgian brewers faced competition from lighter lagers becoming popular in Europe. To distinguish their unique brews, Trappist breweries emphasized the traditional and robust characteristics of their Dubbels, which helped maintain their cultural and historical significance. The Belgian Dubbel is a testament to the country’s rich brewing heritage. Each sip tells a story of centuries-old traditions, monastic dedication, and a deep-seated passion for brewing.

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Grain bill

Pilsner Malt: The base malt, usually comprising 60-70% of the grain bill. This light malt provides the majority of the fermentable sugars.

Munich and/or Amber Malt: About 15-25% of the grain bill, these malts add a deep maltiness and enhance the overall complexity.

Cara Malts: Combination of lighter (sweetness and caramel flavours) and darker (aroma of raisins and plums) varieties is recommended (total 5-15%).

Dark Candi Sugar: Usually 5-10%, candi sugar boosts the ABV without adding body, and imparts distinctive flavours like caramel, toffee and dark fruit.

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen Pilsner	4 kg	8.8 lb	4	2	65%
Swaen Amber	1.2 kg	2.6 lb	50	19	20%
Gold Swaen Classic	0.4 kg	0.9 lb	120	45	7%
Gold Swaen Aroma	0.2 kg	0.45 lb	400	150	3%
Dark Candi Sugar*	0.4 kg	0.9 lb	10	3.7	5%

*Add the sugar 5 minutes before end of the boil.

Mash schedule:
60′ at 65 °C (149 F)
30′ at 72 °C (162 F)
5′ at 78 °C (172 F)

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Hops

The goal is to achieve a balanced bitterness that complements the malt sweetness. Saaz hops, with their mild bitterness and herbal aroma, are ideal for this purpose. Let’s keep the flavour and aroma additions modest to allow the yeast and malt profile to be highlighted in the beer.

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
Saaz	30 g	1.1 oz	60 min.	4%	12
Saaz	20 g	0.7 oz	15 min.	4%	4

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Yeast

The choice of yeast is crucial for a Belgian Dubbel, as it significantly contributes to the beer’s complex flavour profile, including fruity flavours and spicy notes. Belgian Trappist or Abbey style yeast strains are recommended. Start fermentation at the lower end of the yeast’s temperature range, around 18-20°C (64-68°F). This helps control the production of esters and phenols, preventing the beer from becoming too fruity or spicy. After the first few days, gradually raise the temperature to 22-24°C (72-75°F). This encourages complete attenuation and helps the yeast clean up any undesirable by-products.

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Temperature	Attenuation	Flocculation	Alcohol tolerance
18 – 25⁰C	High	High	High

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