Dubbel Dragon – Easy Belgian dubbel

I set out hoping to make a dubbel with a lot of bubblegum aromas and stone fruit flavours, but without the faff of step mashing.  I was very happy with the result and it is a beer I will brew again and again.

Batch size: 19 Litres

Brewhouse efficiency: 73%

OG: 1.065

FG: 1.010

IBUs: 24

ABV: 7.2%

EBC: 33

MALT/GRAIN BILL

4.5 kg Pilsner Malt

0.5 kg Clear Candi Sugar (added in last 10 minutes of the boil)

0.2 kg Carapils Malt

0.2 kg Special B Malt

0.1 kg Chocolate Malt

HOPS & ADDITIONS SCHEDULE

7g Magnum (12.1%AA) at 60 minutes

13g Magnum (12.1%AA) at 30 minutes

20g Hallertau Hersbrucker (2.0%AA) at 5 minutes

3 tspn Gypsum added to grains at dough-in

1 tspn Irish Moss at 15 minutes

YEAST

Fermentis SafBrew BE-256 Abbaye

TEMPERATURES

Mash at 65°C for 90 minutes

Ferment for 4 days at 18°C, then another 3 days at 21°C to ensure full attenuation.  Cold crash at 3°C for a week before bottling.