Belgian Dubbel – All Grain


General Info

Diving into a dubbel after almost two years not making one. Researching like heck - this recipe is based upon one I found in Brew Like a Monk.


Mash PH was 5.7. Added 1/2 oz lactic acid to bring it down to 5.4. Pre-boil PH was 5.8.

Efficiency was off by about 8% - not sure why. Possibly the GWM Pale malt I used as a base? Had to add 1.5 gallons of extra water into the mash to hit infusion temps; it was probably that.

Mashed at 149°F for 90 minutes.

Unfortunately, the resulting beer is thin. Too thin. Should be lots of raisiny characteristics - not much there at all. Tastes OK with some tart cheery juice mixed in.

Another dubbel bites the dust. Maybe the tart cherry thing is the way to salvage this beer. 

Malts and Grains

Amount Malt/Grain %
19.00 pounds American Pale Malt (2-Row) 75.8%
1.50 pounds Belgian Aromatic Malt 6%
0.85 pounds Belgian Special B Malt 3.4%
2.00 pounds German Light Munich Malt 8%
0.85 pounds German CaraMunich Malt I 3.4%
0.85 pounds Belgian Biscuit Malt 3.4%
25.05 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Candi Sugar, Dark
1.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
1.05 ounces Magnum 60 min 11.6%
1.05 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Abbey II Wyeast 1762 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado

Special Procedures

Pitch yeast at 64°F - increase fermentation temperature 1 degree every day until 70°F (about a week). Hold there until fermentation completes.

Fermentation and Aging

14 days @ 70° F

Eald Munuc

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      

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