Belgian Dubbel Recipe (All-Grain): 5 to 30 Gallons
An all-grain Belgian Dubbel recipe you can brew at 5 to 30 gallons: 6.7% ABV and 18 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Belgian Dubbel at a glance: 6.7% ABV, 18 IBU, OG 1.066. A rich, dark Belgian dubbel: dark fruit, raisin and caramel from Special B and dark candi syrup, a spicy, fruity abbey yeast, and a surprisingly dry finish. About 6.7%.
Bräu Supply recipe · All-grain
Belgian Dubbel
Grain · for 5 gal into the fermenter
| 10.5 lb (4.76 kg) | Pilsner malt | 84% |
| 1.5 lb (0.68 kg) | Munich malt | 12% |
| 0.25 lb (0.11 kg) | Caramunich | 2% |
| 0.25 lb (0.11 kg) | Special B | 2% |
| 1 lb (0.45 kg) | Dark candi syrup (D-90), last 10 min of the boil |
Hops
| 1.5 oz (43 g) | Styrian Goldings · 4.5% AA | 60 min |
Yeast and water
| 1 pkg | Belgian abbey yeast (WLP530 or Wyeast 3787), with a starter | |
| Water | Balanced water. | |
Process
- Mash: 150°F (66°C) for 60 minutes
- Boil: 90 minutes
- Ferment: Start at 64°F (18°C), then let it rise to about 72°F (22°C)
- Condition: Condition 3 to 4 weeks
- Carbonate: 2.8 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 150°F (66°C) for 60 minutes.
- Boil 90 minutes with the hops, and add the candi syrup for the last 10 minutes.
- Chill to 64°F (18°C), oxygenate well and pitch.
- Start fermentation at 64°F (18°C) and let it rise to about 72°F (22°C).
- Condition 3 to 4 weeks, then package at about 2.8 volumes of CO₂.
Tips
- Dark candi syrup gives the dark fruit and caramel flavours; brown sugar is not a good substitute.
- Special B is strong. 2 to 4% of the grain is plenty.
Frequently asked questions
What is candi syrup?
A Belgian brewing sugar caramelized to different colours. The darker grades add raisin, fig and caramel flavours as well as fermentable sugar.
What’s the difference between a dubbel and a tripel?
A dubbel is darker and maltier, around 6 to 7.5%; a tripel is golden, stronger and drier. Try our Belgian tripel.
Related guides
Belgian tripel recipe, strong beer fermentation, choosing brewing malts.