- Product Details
- Dating back to monastic breweries in the middle ages, Dubbels are still produced at abbeys and monasteries in Belgium. This kit yields an authentic Trappist-style ale with a russet color, dense off-white head, and a host of flavors and aromas - spices, flowers, dried fruit, plums, raisins, rum, and toffee - arising from the interaction of grains, sugar, and yeast. A medium-full bodied, complex beer that pairs with everything from cheese to stew to dessert.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Belgian Dubbel Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1062 Total Time to Make 2 months
- 4.8 / 5.065 ReviewsWorth the WaitI was very excited to try this recipe and am happy to report that it lives up to the 5 star reviews. I thought it was pretty good after 2 weeks in the bottle, but it gets exponentially better after about 2 months. Most homebrew gets better with a little age, but this one went from good to unbelievable. I will be brewing this again and tucking the whole batch away for a 3+ months. It will be hard, but so worth it.January 31, 2014ExcellentThe Dubbel is just as promised: an excellent copy of a Belgian dubbel. I measured the abv at 7.2%, but it seems even higher when I drink it.May 2, 2012Holiday SleighwreckerThis beer is a wonderful representation of a Belgian Trappist ale. I've brewed it several times, most recently for the Holiday 2012 season, only this time adding Mulling Spices with 15 minutes left in the boil. Wow! What unique combination of spices and Belgian Goodness!November 10, 2012ExcellentThis Belgian is full of complex taste with a clean crisp dry finish. Definitely a favorite of mine as well as my friends. Its hard to share this one!April 27, 2012Really easy recipe!This brew is easy to make and works well with a yeast starter. I normally get a crazy reaction from my yeast. With this batch, the yeast seemed to work slowly but continuously for over a week. I was worried, so I took a sample and tested the gravity. It was right on and smelled wonderful. I can't wait to try it!!January 14, 2014StapleThis is a staple in our household. Go and purchase yourself a trappist ale. If you like it, order this kit. I should note that this is not a session beer :)July 19, 2010ExcellentThis is a truly excellent recipe. I brewed it in December of 07, put it away in the beer shed, and promptly forgot about it. Just came across it within the last week or two and decided to try it with the Fall weather. MAN OH MAN! This is an absolutely fantastic Belgian Dubbel, very similar to the Ommegang Dubbel, except possibly cleaner and less fruity (perhaps since it aged longer than usual). I don't really remember the OG and FG, but I calculated the ABV at 7.1%. This is probably at the low end of beers to cellar, but it seems to have worked well. This was good enough that I'll order it again so I'll have something to drink in 2011. If you like Belgians, then you should get this one. Cheers!October 18, 2009Unbelieveable beer!This is the first Trappist style beer that I have brewed. I am absolutely blown away. I'll be keeping this one all to myself. This will definately be a regular on the brew schedule. Can't wait to brew the All-grain version. Thanks NB!January 29, 2011Complex, yet smoothThis was my third home brew. The other reviews are correct: the complex blend of flavors mellows and reveals delicious subtleties with age. It's hard to wait, but it's worth it.April 11, 2011Clovey and creamy like a fine cigarYum, this beer is like none you can buy in stores. It has the bite, the spice, and the smoothe after-taste one craves in a specialty beer. This is a belgian beer that I will always have on hand.February 2, 2011
- Browse 3 questions Browse 3 questions and 8 answersDo you need to remove the kettle from the burner when you add the Candi sugar like when you add the malt extract to keep it from burning on the bottom?BEST ANSWER: Michael, I did not remove the kettle from the burner, but only turned off the heat. Once I got the candi sugar into the wort, I made sure I stirred the mixture to ensure the sugar dissolved. Once I felt that was accomplished, I returned the heat to the kettle and continued on with the process of making the beer. Good luck. It was a nice beer to produce and drink.Description recommends a yeast starter, however the product comes with a yeast activation pack and the faq says you don't need to do a starter with this product, can you please clarify? Thank youBEST ANSWER: Hi Robert,
The smack pack contains a nutrient packet that helps get the yeast in good health, so in that sense a starter is not required. However, the instructions recommend a starter for this particular recipe since the OG is a bit high, and you'd like to have a larger yeast population. So, I'd recommend a starter, in hopes of building up a larger population for the extra sugar. When it comes to starters, health is definitely always more important than numbers, but it can be good to get your numbers up too with higher OG beers.
Here are two good resources on starters:
Hope that helps!
CharlesI have my Abbey dubbel sitting in secondary for a month and about halfway through, I started noticing small white spots on the top of my beer. Is this yeast that was still active in secondary? Do I need to wait for it to fall? Or strain it before bottling?BEST ANSWER: These are probably just yeast rafts and probably will not fall. The siphon should avoid and leave them behind so it should be fine as it ages and just keep an eye on them to see if they start to grow. Otheriwse, they are just yeast and protein hanging out.