Belgian Dubbel with Roasted Figs, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.071  FG = 1.017
IBU = 21  SRM = 27  ABV = 7%

Figs were selected because of their availability from a local tree, and were paired with a dubbel in order to complement its raisin and dried-fruit character. The figs were roasted and broiled to caramelize the sugars, adding another tie to the flavor of the base beer. The figs are mashed up and added at the end of the boil in a mesh bag before the wort is chilled and transferred to the fermenter.

– Recipe courtesy of Sean Torres and Phil Gardner, Staten Island, New York

Ingredients

5.4 lbs. (2.4 kg) Pilsner malt
4.3 lbs. (2 kg) Munich malt
13 oz. (369 g) aromatic malt
9 oz. (255 g) CaraMunich® Type II malt
4 oz. (113 g) Special B malt
1.5 lbs. (0.68 kg) D-90 candi syrup (10 min.)
8 oz. (227 g) D-180 candi syrup (10 min.)
1.5 lbs. (0.68 kg) roasted figs (0 min.)
6.2 AAU Styrian Golding hops (60 min.) (1.15 oz./33 g at 5.4% alpha acids)
1 oz. (28 g) Styrian Golding hops (1 min.) 
Wyeast 1762 (Belgian Abbey II), White Labs WLP540(Abbey IV), or SafAle T-58 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Prepare the roasted figs. Select fresh, ripe, plump figs (Black Mission figs, preferably). Wash and dry them, cut the stem and top off, then slice in half lengthwise. Roast cut side up in a 325 °F (163 °C) oven for 2–2.5 hours, removing them before they burn or get too dry. The goal is to get the figs very soft and the sugars deeply caramelized. Run the figs under a broiler briefly if necessary to get final caramelization. Let cool and then mash the figs into a paste and reserve for later.

This recipe uses an infusion mash. Mash in the malts at 151 °F (66 °C) in 18 qts. (17 L) of water, and hold this temperature for 90 minutes. Sparge with 170 °F (77 °C) water until 6.5 gallons (25 L) of wort is collected. 

Boil the wort for 90 minutes, adding the hops at times indicated in the recipe. Add the candi syrups with 10 minutes remaining in the boil. Put the fig paste in a mesh bag and add at knockout. Steep for 15 minutes, then pull the bag and chill to 66 °F (19 °C). 

Oxygenate, then pitch the yeast. Ferment at 66 °F (19 °C) until fermentation is complete. Prime and bottle condition, or keg and force carbonate to 2.5 volumes.

Belgian Dubbel with Roasted Figs, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.071  FG = 1.017
IBU = 21  SRM = 27  ABV = 7%

Ingredients

3.6 lbs. (1.6 kg) Pilsner liquid malt extract
3.25 lbs. (1.5 kg) Munich liquid malt extract
9 oz. (255 g) CaraMunich® Type II malt
4 oz. (113 g) Special B malt
1.5 lbs. (0.68 kg) D-90 candi syrup (10 min.)
8 oz. (227 g) D-180 candi syrup (10 min.)
1.5 lbs. (0.68 kg) roasted figs (0 min.)
6.2 AAU Styrian Golding hops (60 min.) (1.15 oz./33 g at 5.4% alpha acids)
1 oz. (28 g) Styrian Golding hops (1 min.) 
Wyeast 1762 (Belgian Abbey II), White Labs WLP540(Abbey IV), or SafAle T-58 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Prepare the roasted figs. Select fresh, ripe, plump figs (Black Mission figs, preferably). Wash and dry them, cut the stem and top off, then slice in half lengthwise. Roast cut side up in a 325 °F (163 °C) oven for 2–2.5 hours, checking to make sure they don’t burn or get too dry. The goal is to get the figs very soft and the sugars deeply caramelized. Run the figs under a broiler briefly if necessary to get final caramelization. Let cool and then mash the figs into a paste and reserve for later.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Place the malts in a mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off. 

Add the liquid malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. Add the candi syrups with 10 minutes remaining in the boil. Put the fig paste in a mesh bag and add at knockout. Steep for 15 minutes, then pull the bag and chill to 66 °F (19 °C). 

Oxygenate, then pitch the yeast. Ferment at 66 °F (19 °C) until fermentation is complete. Prime and bottle condition, or keg and force carbonate to 2.5 volumes.