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Dating back to monastic breweries in the middle ages, Dubbels are still produced at abbeys and monasteries in Belgium. This kit yields an authentic Trappist-style ale with a russet color, dense off-white head, and a host of flavors and aromas – spices, flowers, dried fruit, plums, raisins, rum, and toffee – arising from the interaction of grains, sugar, and yeast. A medium-full bodied, complex beer that pairs with everything from cheese to stew to dessert. Recommended: 2-stage fermentation and yeast starter.

Belgian Dubbel
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.065

Malt 1: 6 lbs. Gold Malt LME (60 min)
Malt 2: 1 lbs. Golden Light DME(60 min)

Adjunct: 1 lbs. Dark Belgian Candi sugar (60 min)

Grain 1: .25 lb Dingmans Caramunich
Grain 2: .25 lb Dingmans Special B

Hop 1: 1 oz Hersbrucker – alpha 2.4% (60 min)
Hop 2: 1 oz Czech Saaz – alpha 3.9% (1 min)

Yeast: #1762 Belgian Abbey II w/ decanted starter using stir plate (65°-75°F)

Boiling Schedule:
Collected 3 gallons of water. Steep grains at 155°F for 20 minutes. Bring to a boil. Sparge grains with 1/2 gallon of boiled water. Remove water from heat and mix Malt 1, Malt 2 with Adjunct 1. Bring water back to a boil and add Hop 1 @ 60 minutes and Hop 2 @ 1 minute left in the boil.

Notes:
Transfer to secondary fermenter after about 14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 1 months. Bottle with .75 cups of corn sugar. Bottle condition for up to 1 month.

My OG was 1.065. Little hickups along the way were that I didn’t mix my wort well enough and there was major stratification for the first hour until I discovered it and shook it up again like crazy. I’ve attached photos of this stratification.

I also used Fercaps to prevent a lot of foam action from the proteins bonding during the boil. I’ve read a lot about this product and have faith in what it is supposed to do. It didn’t disappoint and I’ll use it again. I also used the carboy for primary fermentation instead of the bucket because of the higher gravity blow off issues I experienced last brew. I also saw a lot of hot break in this brew which I also attached a photo of.