Ingredients
- 8 lbs Pilsner malt
- 1 lb Munich malt
- 1 lb Candi sugar
- 1 oz Styrian Goldings hops
- 1 oz Saaz hops
- Belgian ale yeast
- Priming sugar
Instructions
- Mash the Pilsner malt and Munich malt in 5 gallons of water at 152°F for 60 minutes.
- Sparge with hot water to collect 6.5 gallons of wort.
- Boil the wort for 90 minutes, adding the Styrian Goldings hops and Candi sugar at the beginning of the boil, and the Saaz hops in the last 10 minutes.
- Cool the wort and transfer to a fermenter, then pitch the Belgian ale yeast.
- Ferment for 2 weeks, then bottle with priming sugar and age for at least 2 weeks before enjoying.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 20g
- Protein
- 4g
- Fat
- 1g
Supplies
Large brew kettle Mashing tun Fermenter Bottles
Tools
Thermometer Hydrometer Auto-siphon Bottle capper
Serving suggestions
Serve the Belgian Dubbel in a tulip glass to enhance its aroma and flavor. Pair it with roasted meats, stews, or strong cheeses for a delicious combination.
Tips & tricks
For best results, control the fermentation temperature to avoid off-flavors and produce a clean, balanced beer.
Cost
$40