# 🍺 Top-down Brew: Belgian Dubbel

Original Gravity

Enter the desired original gravity as specific gravity (1.0XX) or degrees plato (°P).

Specification: 1.062 to 1.075 (15.2 to 18.2 °P).

Target volume

Enter the desired volume at the end of the boil. The volume units can be either liters, gallons, or US barrels.

Measurement Units Metric US US Barrels

Select the preferred unit of measurement for the inputs and outputs. Metric uses liters, grams, and kilograms. US uses gallons, ounces, and pounds. US Barrels (31 gallons = 1 barrel) is in barrels, pounds, and ounces.

Mash Efficiency

Enter the anticipated mash efficiency percentage. If this is not known, try the following values based on the sparge method: Steeping (50%), No-sparge or brew-in-a-bag (65 to 75%), Batch sparge (80%), or Continuous (fly) sparge (85 to 90%).

Grains

Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations.

Pilsner malt should be used for a base malt. Belgian pilsner malts are preferred, but German and other continental European malts are acceptable. Dark crystal malts, such as 80L to 120L, are important for dark color and raisin-like flavors. Other possible specialty malts are aromatic, melanoidin, cara-Munich, special B, and biscuit. The sources caution against excessive specialty malt complexity.

- Beer-analytics.com Belgian dubbel page
- Brew United's grain database
- BYO magazine grain and adjunct resource

Sugars

Enter the name, fermentable %, Lovibond, and yield (SG or percent) with comma separations. The grain and sugar percentages must add to 100%.

Sugar additions are 5 to 10% of the fermentables with the aim of lowering the final gravity. Belgian candi sugar or syrup (D-90) is a top choice.

- Beer-analytics.com Belgian dubbel page
- BYO magazine sugar resource

Bitterness

Enter the desired bitterness in international bittering units (IBUs).

Specification: IBU 15 to 25; BU/GU .2 to .4

Hops

Enter the hop name, IBU %, AA %, and boil minutes with comma separations.

The preferred hops are Styrian Goldings and classic noble hops, such as Hallertau, Tettnang, and Saaz. A single bittering addition is sufficient because hop flavor and aroma are a distraction in this style.

- Brew United hop database
- BYO magazine's hop resources

Late Boil Additions

Enter late boil additions like spices with the name and dosage (grams/liter), with a comma separation.

Fruity or spicy flavors should come from the fermentation. The BJCP description notes that subtle spices are possible.

Dry Hops

Enter dry hops with name and dosage (grams/liter), with a comma separation.

Dry hops are not necessary for this style.

- 0.5 to 0.9 g/l: Light
- 1.0 to 2.0 g/l: Moderate
- > 2.0 g/l: High

Yeast Ale Lager

Select the yeast type, ale or lager.

Use a high-gravity, Belgian yeast. Monastic or abbey yeasts might be the most authentic. Belgian practice is to pitch the yeast around 65F (18C) then allow the temperature to freely rise to 75 or even 80F (24C to 27C).

← Click here when the data entry is done.

## Results

*** Waiting for results ***

## Notes

BJCP 26B Belgian dubbel description: "Characteristic Ingredients: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle."

Vital statistics: OG: 1.062 – 1.075, FG: 1.008 – 1.018, IBUs: 15 – 25, SRM: 10 – 17, ABV: 6.0 – 7.6%

A potential problem in beers with high sugar levels is an inefficient fermentation and high final gravity. One way to address this problem is to not add the sugar during the boil. Let the fermentation proceed normally, then add the sugar when the fermentation has finished.

## Sources

Beer-analytics.com Belgian dubbel page

McCoy, N. and Poirot, J. (2018, March-April). Crafting your own Belgian abbey-style ales: Tips and recipes for brewing singles, dubbels, tripels, and quads. Brew Your Own, 57 - 68.

Zainasheff, J. (2014, December). Belgian dubbel: Exhibiting a rich, complex malt character. Brew Your Own, 30 - 35.

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