Batch 36: Belgian Dubbel
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By Volume
Primary Secondary Keg
1.068 1.009 7.7 % 71 % 63 days 43 days 10 days


rewed on Saturday, September 30th, 2006
A yeast starter was made on Wednesday, September 27, 2006 for the Wyeast Belgian Ale yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. The brew day got off to a late start but everything went well without any problems, even the slight rain at the end wasn't a big deal. Regular cane sugar was added with the burner turned off at the start of the boil. All the hops were whole leaf hops so no muslin bags needed to be used. I had to substitute a German pilsner as the base malt. The ambient temperature for fermentation is 65 F in the basement and the fermenter is in a cold water bath with some ice bottles to bring the temperature down to the low 60's. The primary fermeter is a glass carboy and I'll leave it for a few weeks to ensure fermentation is complete before racking.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
12.00 lb Weyermann Pils Malt (3 L) $19.80
1.00 lb Briess Munich Malt (10 L) $1.35
0.50 lb Briess Caramel Malt (60 L) $0.83
0.50 lb Briess Wheat Malt (2 L) $0.83
0.50 lb Dingemans Biscuit Malt (23 L) $1.05
0.50 lb Dingemans Special B Malt (180 L) $1.05
1.00 lb Cane Sugar (2 L) $1.50
1.50 oz Fuggles Hops (5.60 %) at 60 min $2.63
0.50 oz Goldings, East Kent Hops (6.60 %) at 10 min $0.93
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs Belgian Ale (1214) $5.99


Time Step
4:00 PM Sanitized equipment
  Heated 5 gal strike water to 185 F, preheated mash tun
5:55 PM Doughed in at 164 F, mashed at 152 F for 60 min, 152 F for 30 min, 150 F for 0 min
  Heated 3.5 gal sparge water to 185 F, preheated hot liquor tank
7:00 PM Lautered 7 gal of wort, 1.042 @ 127 F = 1.055 SG, 71% Mash Efficiency
7:50 PM Boiled, added hops on schedule
8:50 PM Heat exchanger and wort wizard, cooled to 70 F
9:30 PM Pitched yeast, 1.066 @ 74 F = 1.068 OG (Estimate: 1.078 OG)
10:00 PM Cleaned equipment


acked to Secondary on Saturday, December 2nd, 2006
After two months in the glass primary fermenter the Belgian Dubbel was racked into a 5-gallon secondary fermenter. There was about 1 quart extra that wouldn't fit in the secondary so I filled a 2L PET bottle and force carbonated it with a carbonator cap. The taste was still quite yeasty that should clear out with some time in the secondary. Ambient temperatures in the basement are now around 65 F.


egged on Sunday, January 14th, 2007
After more than a month in the secondary fermenter the Belgian Dubbel was racked into a 5-gallon keg. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI. The final gravity is a little lower than expected but the taste is not too dry.

1.009 @ 60 F = 1.009 FG
7.7% ABV


asted on Wednesday, January 24th, 2007
This batch of Belgian Dubbel has just now been hooked up to the taps and is well carbonated with good head and appears slightly dark in color but not as much as the Rochefort 8 Clone. There is a very nice malt flavor balanced by hops and a very fruity taste from the yeast. The yeast flavor lasts a little too long in the finish but will hopefully drop clear with a little more conditioning.