Beer Forum

Anyone got any neato tips on making a Dubbel? I've never done one but that's the next brew Imma do. I've seen recipes that include adding Belgian dark candi sugar and also adding raisins and shit like that, but I just don't know folks, I'm thinking I should refrain from all that crap and let the yeast drive the flavors.

Hard to say though being that I have no experience with this style. I don't think I've ever drank one even. I'm brewing it for a homebrew club competition where we have to brew specific styles and junk. Is the Belgian dark candi sugar a good idea? The raisin idea just doesn't seem right to me. And what about the grain bill? I'm scared! Somebody hold me and rub my bottom!

Secrets to an awesome dubbel:

5-10% Special B malt. Tastes like raisins.

Screw the Belgian candi sugar but use regular white cane/beet sugar. It is the same thing and much cheaper.

WLP530 yeast. There is simply no better yeast.

Mash low and slow, 148 F for at least 90 minutes.

Ferment cool around 65 F for the first ~4 days then raise up into the 70s until finished. Do NOT rack the beer at all. Might take a couple weeks to finish and that is okay.

Not much else matters. Those are the keys.

+1 Dave nailed it.

All bow to WLP530.............

Now that's what I was looking for, I had a hunch those recipes I saw on the interweb weren't the best way to go.

I really appreciate it [censored], I couldn't have asked for more

I swap out any sugar for dark candi syrup which really adds an interesting depth and complexity to the finished product. I prefer the D-90 syrup for this.

STATUS REPORT:

I followed Dave's advice and used Special B and mashed low and slow.

I took the FG and it finished at 1.010 which is what I was aiming for, it tasted great even flat, had the subtle raisiny thing, maybe a bit of plum, it started at 1.064 so it's 7.1% ABV, SRM around 13ish.

Thanks again for the tips, I appreciate it, I'll do another update when it's done bottle conditioning.

ScottyB-Brewing wrote:Anyone got any neato tips on making a Dubbel? I've never done one but that's the next brew Imma do. I've seen recipes that include adding Belgian dark candi sugar and also adding raisins and shit like that, but I just don't know folks, I'm thinking I should refrain from all that crap and let the yeast drive the flavors.

Hard to say though being that I have no experience with this style. I don't think I've ever drank one even. I'm brewing it for a homebrew club competition where we have to brew specific styles and junk. Is the Belgian dark candi sugar a good idea? The raisin idea just doesn't seem right to me. And what about the grain bill? I'm scared! Somebody hold me and rub my bottom!

You aren't gonna make a good one if you don't even have a clue what they taste like.
Go to the store and pick up a Chimay Red, or Westmalle Dubbel. Russian River must have one, too.