Salmon Creek Brewing Brother Larry’s Belgian clone
(5 gallons/ 19 L, extract with grains)
OG = 1.082 FG = 1.018
IBU = 26 SRM = 27 ABV = 8.4%
6.6 lbs. (3.0 kg) Coopers light, unhopped malt extract
23 oz. (0.64 kg) Munich malt
23 oz. (0.64 kg) aromatic malt
23 oz. (0.64 kg) special B malt
21 oz. (0.6 kg) biscuit malt
14 oz. (0.4 kg) dark Belgian candy sugar
9 oz. (0.25 kg) Carapils® dextrin malt
4.25 AAU Northern Brewer hop pellets (60 min.) (0.5 oz./14 g of 8.5% alpha acid)
1.2 AAU Hallertauer hop pellets (60 min.) (0.3 oz./8.5 g of 4.0% alpha acid)
1 AAU Hallertauer hop pellets (30 min.) (0.25 oz./7 g of 4.0% alpha acid)
1.2 AAU U.S. Goldings hop pellets (10 min.) (.25 oz./7 g of 4.75 alpha acid)
0.5 tsp. yeast nutrient (15 min.)
White Labs WLP 530 (Belgian Abbey) or Wyeast 1762 (Belgian Abbey II) yeast
0.75 cup (150g) of corn sugar for priming (if bottling)
Step by Step
Steep the crushed grain in 3 gallons (11.4 L) of water at 156 ºF (69 ºC) for 30 minutes. Remove grains from the wort, add the liquid extract and bring to a boil. While boiling, add the hops as per the hopping schedule. During the boil, use this time to thoroughly sanitize a fermenter. Add the yeast nutrient after 45 minutes of boiling. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).
Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for 1 week and then bottle or keg. Allow to carbonate and condition for 4 additional weeks and enjoy your Belgian Dubbel!
This is a single step infusion mash. Replace the malt syrup with 10 lbs. (4.5 kg) Pilsener malt grain. The other grains remain the same. Mix the crushed grain with 4 gallons (15.2 L) of 172 °F (77 °C) water to stabilize at 156 ºF (69 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. The remainder of this recipe is the same as the extract-with-grain recipe.
Written by Marc Martin
In 2012, Salmon Creek Brewing’s founders Ana and Larry Pratt sold their business. Today Old Ivy Brewery and Taproom stands in its place. Here is a recipe from Salmon Creek’s archives for their Belgian Dubbel.