Name: Ernie's Midtown Pubs Dubbel Recipe
Cook time: 4 h
Total time: 4 h
Yield: 48 servings
Cuisine: Belgian
Ingredients: 6 cups Pale Malt; 2 cups Munich Malt; 1 cup Crystal Malt (40L); 1 oz Noble Hops (e.g., Saaz or Hallertau); 0.5 oz Bittering Hops (e.g., Magnum); 1 packet Belgian Abbey Yeast; 0.5 cups Corn Sugar; 5 gallons Water; 3 oz Priming Sugar

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In a large brew kettle, add 5 gallons of water and heat to approximately 165°F (74°C). Add the Pale, Munich, and Crystal malts into a grain bag and submerge them into the heated water. Maintain the temperature for about 60 minutes, stirring occasionally.

Mashing

After mashing, remove the grain bag and allow it to drain. Rinse the grains with hot water (approximately 170°F or 77°C) to collect additional sugars. Add the collected wort back to the kettle.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. 30 minutes into the boil, add the noble hops.

Boiling

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the Belgian Abbey yeast. Seal the fermenter with an airlock and let it ferment at around 68-72°F (20-22°C) for about 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water. Add this mixture to your bottling bucket. Siphon the beer from the fermenter into the bottling bucket and then bottle the beer.

Bottling

Seal the bottles and let them carbonate at room temperature for about 1-2 weeks.

Carbonation

After carbonation is complete, chill the bottles in the refrigerator. Serve the Dubbel in a chalice or snifter glass and enjoy!

Chill and Serve

Pale Malt

Munich Malt

Crystal Malt (40L)

Noble Hops (e.g., Saaz or Hallertau)

Bittering Hops (e.g., Magnum)

Belgian Abbey Yeast

Corn Sugar

Water

Priming Sugar

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Descriptors

Tasting Notes

Food Pairings

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