River’s Edge Brewing Co.’s Indubious Belgian-Style Dubbel Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.011
IBU = 26 SRM = 18 ABV = 8.1%
Ingredients
11 lbs. (5 kg) Belgian Pilsner malt
13.6 oz. (386 g) biscuit malt
12.8 oz. (363 g) crystal malt (40 °L)
12.8 oz. (363 g) aromatic malt
4 oz. (113 g) Special B malt
2.4 oz. (68 g) chocolate malt
12.8 oz. (363 g) dark candi sugar
7.8 AAU Magnum hops (60 min.) (0.65 oz./18 g at 12% alpha acids)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Trappist High Gravity), Imperial B48 (Triple Double), or SafAle BE-256 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a highly dextrinous wort, mash in with 2.75 gallons (10.4 L) of 166 °F (74 °C) strike water to achieve a rest temperature of 154 °F (68 °C). Hold at this temperature for 60 minutes. Sparge with enough water at 170 °F (77 °C) to collect about 6.5 gallons (24.5 L) of wort. Total wort boil time is 90 minutes. Add the Magnum hops with 60 minutes remaining.
When the boil is complete, chill the wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast, being sure to aerate if using a liquid strain.
Ferment around 68 °F (20 °C) to keep esters in check, and allow for an additional week (or more) of conditioning time once fermentation is complete.
Bottle and prime or keg and force carbonate as usual.
Partial Mash Recipe
(5 gallons/19 L, partial mash)
OG = 1.072 FG = 1.011
IBU = 26 SRM = 18 ABV = 8.1%
Ingredients
5.5 lbs. (2.5 kg) Pilsner liquid malt extract
3 lbs. (1.4 kg) Belgian Pilsner malt
13.6 oz. (386 g) biscuit malt
12.8 oz. (363 g) crystal malt (40 °L)
12.8 oz. (363 g) aromatic malt
4 oz. (113 g) Special B malt
2.4 oz. (68 g) chocolate malt
12.8 oz. (363 g) dark candi sugar
7.8 AAU Magnum hops (60 min.) (0.65 oz./18 g at 12% alpha acids)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Trappist High Gravity), Imperial B48 (Triple Double), or SafAle BE-256 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash all of the grains in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 45 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (3.8 L) of warm or hot water. Remove, then add water to reach a total volume of 6.5 gallons (24.5 L).
Bring liquid to a boil. Remove kettle from the burner and carefully stir in malt extract. Return kettle to heat and boil for 90 minutes. Add the Magnum hops with 60 minutes remaining.
When the boil is complete, chill the wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast, being sure to aerate if using a liquid strain. Ferment around 68 °F (20 °C) to keep esters in check, and allow for an additional week (or more) of conditioning time once fermentation is complete. Bottle and prime or keg and carbonate as usual.
