← Dubbel

24B Belgian Dubbel

Dubbel

2026-04-04 · 44 L batch

OG1.050
FG1.005
ABV6.0%

Water prep

Mash pH 5.3 Sparge pH 5.6
Calcium Sulfate 10 g
Calcium Chloride 4 g

Grain bill

Weyermann Pilsner Malt 7 kg 66.7%
Weyermann Munich I 1.2 kg 11.5%
Weyermann Vienna Malt 0.4 kg 3.8%
Gladfield Shepherds Delight 0.35 kg 3.3%
Gladfield Toffee Malt 0.3 kg 2.9%
Weyermann CaraHell 0.25 kg 2.4%
Gladfield Light Chocolate Malt 0.07 kg 0.7%
D240 Candi Sugar 0.908 kg 8.7%

Mash

Strike28 L
Rest 65 °C / 60 min
Mash out 76 °C / 10 min

Sparge

Sparge 29 L at 76 °C
Pre-boil target51 L

Boil 75 min

60 min Pacific Jade 15 g · Czech Saaz 40 g
10 min Czech Saaz 25 g · Whirlfloc 1 tablet · Yeast Nutrient 5 g
Post-boil target47 L

Fermentation

LalBrew AbbayeRepitch (washed, cold-stored 6 weeks; est. 2+ packets equiv.)
Temperature18.5 °C

Into fermenter

Target volume44 L
Pitch temp18.5 °C