Belgian Dubbel Beer Recipe Writing Brewing & Style Guide with Co-fermentation

candi sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness while reducing refined sugar content.

malted barley

🥗Healthier: wheat malt

💰Cheaper: corn malt

Wheat malt can lower gluten content, while corn malt is more economical.

Begin with a brief history of the Belgian Dubbel style.

Discuss BJCP impressions for competition, focusing on aroma, appearance, flavor, mouthfeel, and overall impression.

Provide guidelines for writing your own recipes for the Belgian Dubbel style, emphasizing the importance of malt and sugar ratios.

Suggest using pale ale or pilsner malt as the base, recommending 60% or more of the grain bill.

Advise adding sugar between 5-20% of the grist, highlighting the use of darker candy sugar for flavor.

Mention the use of Munich malt for added complexity and sweetness, suggesting 5-20% of the grain bill.

Recommend Special B malt for complex flavors, and chocolate malt for dark fruit and coffee notes.

Introduce flaked maize as a flavor stabilizer that reduces body.

Discuss hop choices, emphasizing noble varieties and the timing of hop additions during the boil.

Explain the importance of using fruity and spicy yeast, and introduce the concept of co-fermentation with kvake yeast.

Share brewing footage of the tried and tested recipe using the Grandfather G30 system, noting that the recipe will be available in the video description.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens