"Belgian Dubbel" Belgian Dubbel beer recipe by Matt. All Grain, ABV 6.99%, IBU 21.81, SRM 15.84, Fermentables: (Pilsner, Chevallier Heritage Malt, Special B, CaraMunich I, Honey, Belgian Candi Sugar - Dark (275L), Munich - Light 10L) Hops: (Hersbrucker, Magnum) Other: (Whirlfloc, Yeast Nutrient, Calcium Chloride (anhydrous), Epsom Salt, Sodium Bicarbonate, Chalk)
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Last Updated: 2025-11-08 17:30 UTC
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NEW Water Requirements:
Belgian Dubbel
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Water Requirements:
Belgian Dubbel
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Recipe Cost
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We brewed this Dubbel on our 1 BBL pilot unit at New Magnolia Brewing in Houston, TX. From a color perspective, I think it turned out really well. I don't drink a lot of dubbels but this one had most of flavors of the style IMO. Carmel, raisin, some clove and banana characteristics. The last two were certainly on the nose. When I first tasted it straight from the tap at around 35F, the flavors were fairly subdued. However as it warmed up it opened up nicely and the flavors brightened up. I read somewhere you should serve these beers in the 50sF so it makes sense the beer improved as it warmed. That being said the flavors fell a bit short of where I wanted them to be. I would like not use the Heritage Malt and increase the Munich next time. Would also consider increasing the Caramunich and add some Belgian Biscuit. Might also do a bit more research into potentially trying a different yeast strain. A solid effort that I'd rate a 3.8.
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