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.

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