Belgian Style - Belgian Dubbel
The Belgian style - dubbel ranges from brown to very dark in color. These beers have a malty sweetness and can have cocoa and caramel aromas and flavors. Hop bitterness is medium-low to medium. Yeast-generated fruity esters (especially banana) can be apparent. “Dubbel” meaning “double,” this beer is not so big in intensity as its sibling the Belgian style - quadrupel.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 30 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 10 min;
- second: 50 min;
- third: 90 min;
- Extra sugar: 85 min.
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 21 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 13 – 15 °C
- Conditioning for 1 week at 0 - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.