Home Brew Recipes
Home Brewing Belgian Dubbel!!

Here’s an amateur homebrewer recipe for beginners wanting to make a decent Belgian Dubbel….(aka Double). Below is the recipe I used, but I have some suggested improvements near the end of the video.

I’m pretty happy with this beer, it was delightful to drink and share with friends. Anyone interested in brewing Belgian style beer should definitely experiment with this style, and this yeast in particular.

Let me know in the comments section for ways that I can improve my homebrewing techniques, or my videos. Genuine feedback is always appreciated!

48.2% Pilsner
43.1% Munich Malt
4.4% Caramunich Malt
4.4% Candi Syrup D-45
1oz Hallertau 60 min
1 oz Hallertau 10 min

Mash 128F for 10 Min, 144F for 20 Min, 158F for 40 Min, 170F Mashout

Wyeast 1214 Belgian Abbey Style Ale
17 Day Ferment at 68F, Cold Crash 2 days at 38F

2.6 Volumes of CO2 keg or bottling (with dextrose priming sugar)

Give it a few weeks to develop a head.

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0:00 Intro
1:03 Brew Day
1:30 Style, Mash & Boil
2:43 Yeast & Pitch
3:06 End of Brew & Fermentation
4:04 Bottling & Kegging
4:53 Tasting
6:21 Comparison with Chimay
7: 16 Conclusion

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