Organic Dubbel
Organic Dubbel
(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.015 IBU = 28 ABV = 6.9%
Ingredients
6 lbs. (2.7 kg) Briess organic pale malt extract
2 lbs. (0.9 kg) Briess organic pale 2-row malt
0.75 lbs. (0.3 kg) Weyermann organic pale Munich malt
12 oz. (336 kg) Weyermann organic Carahell malt
8 oz. (224 kg) Briess organic caramel 60 ºL malt
4 oz. (112 kg) Briess organic extra special malt
1 lb. (0.45 kg) Organic raw crystal cane sugar
1/2 oz. (14 grams) German organic Hallertauer Tradition hop pellets (bittering) (15 IBU)
1 oz. (28 grams) German organic Spalt Select whole hops (flavor) (13 IBU)
1 oz. (28 grams) German organic Hallertauer Mittelfrüh hops (aroma)
Ale Yeast: For warmer fermentation (68–78 ºF or 20–26 ºC) choose Wyeast 3787 (Belgian Trappist) or White Labs WLP530 (Abbey) or WLP550 (Belgian Ale)
For cooler fermentation (65–75 ºF or 18–24 ºC) choose Wyeast 1214 (Belgian Abbey) or White Labs WLP500 (Trappist)
For bottling: 1 1/4 cup organic dry malt extract, or 3/4 cup organic corn sugar or organic cane sugar
*Optional ingredient: 1/2 teaspoon Irish Moss
Step by step
Heat 2 gallons (7.6 L) of water to 160–165 ºF (~73 ºC), then turn the heat off. Add all the grains (or grain bag with grains in it) and stir well. The temperature should be 150 ºF (66 ºC). Adjust the temperature if necessary by adding heat, hot water or cold water. Allow the grains to soak for 40 to 60 minutes at 150 ºF (66 ºC). Heat 1 1/2 gallons (5.7 L) of water to 170 ºF (77 ºC) in a separate pot. Sparge the grains with this water when the mash is complete. Add water to the liquid collected from the grains to make up to 5 1/4 gallons (20 L) (adjust volume according to your own brewing system). Heat the wort to almost boiling and then turn the heat off. Add the malt extract and organic sugar; dissolve completely. Turn the heat back on and bring to a boil. Once the wort has reached a rolling boil add 1/2 oz. (14 grams) German Hallertauer Tradition hop pellets (bittering) and boil for 40 minutes. Add 1 oz. (28 grams) German Spalt Select hops (flavor). If desired, add the Irish Moss flakes. Boil for 15 minutes more. Add 1 oz. (28 grams) German Hallertauer Mittelfrüh hops (aroma), boil 5 more minutes and turn the heat off. Cool the wort to 65–75 ºF (18–24 ºC) and into primary fermenting vessel. Aerate well, pitch the yeast and ferment in a cool dark place for 4–6 days at 60–70 ºF (14–21 ºC) in the primary fermenter. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4–6 days). Ferment for an additional 7–14 days, or until fermentation is complete. Bottle the beer with the bottling sugar of your choice, or keg.
