Belgian Dubbel Extract Beer Recipe Kit
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.
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.
Looking for the All Grain Version?
|Total Time to Make||2 months|
|Beer Style||Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Really great recipe. Authentic Belgian flavor and a real crowd pleaser. I used Wyeast 3787 (Trappist High Gravity) with a Yeast starter and had no problem achieving the desired FG.
Great balance between alcohol, Hops bitterness and Belgian yeast flavor exotic catalyst.
Needs the best liquid yeast so secondary fermentation fires well and the final brew is properly effervescent. I use WLP530 yeast in my brew to deliver the goods.
I use this beer as my special beer and use Northern Brewers Block Party Amber ale for my everyday drinking beer.
This the second time I have brewed this beer. It turned out well the first time and just as well if not better this. I am very pleased with this beer, and your product. The issues that I had were my issues related to process and not yours. The ingredients were good, as were the instructions. I would and probably will buy this again in the future. As a cautionary note to other brewers out there I caused a couple of hiccups that should not have happened. First, I didn't rehydrate my yeast. This is not absolutely necessary, but it does help improve the start of the fermentation process. Another issue was not being patient enough with the wort and letting the temperature get down to a proper starting fermentation temperature. Finally I did not fit the blow off hose tightly enough in the fermentation vessel. I believe this caused some small amount of oxidation. None of these things were enough to substantially effect the taste or quality of the beer, but when I fix these problems I will have something close to my perfect beer.
This is my go-to autumn brew. The Wyeast 1388 was recommended to me as a better choice to give the 7.5 abv brew that "bready" quality that I love, and it works great! This kit is my all time favorite, even if it does take two months for a proper fermentation. With the addition of half a Whirlfloc tablet for clarity, this beer comes out perfect every time.
I used the Wyeast 1214 strain prepared with a starter for this beer. Within a few hours of pitching, I had a lot of airlock activity, and of course, blow-off had to happen right around the glorious hour of 3am. I would recommend skipping the airlock and going straight to the blow-off tube for the first day or two after pitching. Per the OG/FG readings, the ABV is right at 7%. The batch has been bottled for two weeks and I find that it tastes very similar to the Chimay red. Other reviews mention it gets better with age so I look forward to the development.