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Cherry Dubbel

213 calories
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: AHA
Share: <EMBED>
Amount Fermentable PPG °L Bill %
3.3 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 31.9%
3.3 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 31.9%
1 lb Munich1 lb Munich 38 6 9.7%
1 lb Pilsner1 lb Pilsner 37 1.6 9.7%
1 lb Aromatic1 lb Aromatic 33 38 9.7%
12 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)12 oz Belgian Candi Syrup - Dark (80L) 32 80 7.2%
10.35 lb Total      
Amount Variety Type AA Use Time IBU
1 oz Fuggles1 oz Fuggles HopsPellet4.5Boil60 min16.47
Mash Guidelines
Amount Description Type Temp Time
6 qtInfusion150 F30 min
0.6 qtInfusion155 F30 min
Other Ingredients
Amount Name Type Use Time
12 ozCherry Juice concentrate12 oz Cherry Juice concentrateFlavorPrimary3 days
Attenuation (avg):
Optimum Temp:
65 - 72 °F
Fermentation Temp:
66 °F
Pitch Rate:
Yeast Pitch Rate and Starter Calculator
Conduct a mini-mash in a 3-gallon (11.4 L) stock pot using a 5-gallon (18.9 L) nylon mesh paint strainer bag from the hardware/paint store. Crush the grain and put it in the mesh bag. Heat 6 qt. (5.7 L) water to 165°F (74°C) (a ratio of 2 qt./lb. or 4.2 L/kg), and immerse the grain bag. Make sure all the grain is thoroughly wetted quickly and check the temperature.
The mash temperature of the grain and water should now be about 150–155°F (66–68°C). Let mash sit for a half hour. Add heat while stirring to raise the temperature to 155°F (68°C) and let mash sit for another half hour. Place 2 gallons (7.6 L) water in a 5-gallon (18.9 L) boiling pot and heat to 165°F (74°C). Lift bag out of the first pot and let it drain for a minute before transferring to another pot. Swirl the bag in the pot to re-wet the grain and let it sit for 5 minutes. Lift the grain bag, drain, and discard the spent grain.

Add the wort from the first pot and the 3.3 lb. (1.49 kg) of liquid light malt extract to the second pot, and begin your boil. Wait for the hot break to occur, and then add the hops. Boil for 60 minutes. Add the remaining 3.3. lb. (1.49 kg) of liquid amber malt extract and the dark candi syrup during the last 10 minutes of the boil. Stir to prevent scorching. Chill the wort and dilute in the fermenter to 5 gallons (18.9 L). Pitch 2–3 vials or packs or White Labs WLP500 for a good pitching rate, and aerate thoroughly. Add the cherry juice concentrate after the third of fourth day of fermentation after activity has slowed.
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View Count: 202
Brew Count: 1
Last Updated: 2017-11-22 18:21 UTC
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