Stoopsitters Brewing BrewBlog > Recipes > Westmalle Dubbel [Belgian Dubbel]

Recipe: Westmalle Dubbel

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18B

A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

Contributor:

Dustin Zastera

Yield:

5 gallons

Color (SRM/EBC):

23.1/45.4

Bitterness (Calc):

11 IBU (Tinseth)

BU/GU:

0.16

Calories:

227 (12 ounces)

ABV:

ABW:

6.2%

OG:	1.070
OG (Plato):	17.06° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	5.18° P
App. Atten.:	85%
Real Atten.:	69.6%

General Information

Method:	All Grain
Source:	Beer Captured

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.50 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

92.2% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

4% of grist

0.31 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

2.5% of grist

0.16 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

1.3% of grist

12.47 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12.5 pounds
Grain Absorbtion:	2.7 gallons
Total Water Needed:	10.4 gallons	6.7 gallons (runoff) + 2.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.2 gallons	10.4 gallons (total water) – 4.1 gallons (mash water)

)

100% of grist

Adjuncts

0.75 pounds

Candi Sugar, Dark

Hops

1.00 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

4% Leaf @ 60 minutes
Type: Bittering
Use: Boil

4 AAUs

1.00 ounces

Total Hop Weight

4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Belgian Strong Ale
Manufacturer:	Wyeast
Product ID:	1388
Type:	Ale
Flocculation:	Low
Attenuation:	75%
Temperature Range:	65–75°F
Amount:	1500 ml

Notes

From page 47 of Beer Captured 5.2 kg Belgian 2-row 8 oz Belgian CaraMunich Malt 5 oz Belgian Biscuit Malt 2.5 oz British Chocolate Malt 12 oz Dark Candi Sugar

From page 47 of Beer Captured

5.2 kg Belgian 2-row
8 oz Belgian CaraMunich Malt
5 oz Belgian Biscuit Malt
2.5 oz British Chocolate Malt
12 oz Dark Candi Sugar

Dustin's Recipes

All Club Recipes
Saint Feuillien Grand Cru
Saint Feuillien Tripel
Saison
Saison - HGB
Sauerbier
Special Bitter
Special Bitter
Tripel
Weizenbock
Westmalle Dubbel
Witbier
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