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Belgian Dubbel

November 12, 2009 Leave a comment Go to comments

Belgian Dubbel.

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Overall Impression: A deep reddish, moderately strong, malty, complex Belgian ale.

Dark amber-brown ales with a sweet malty flavor and a slightly nutty aroma that may give way to some hoppy dryness in the finish. Medium- to full-bodied. Low bitterness. Low diacetyl is OK. Aromas and flavors are sometimes derived from unique yeast strains. Small amounts of spices may be added.

Dubbels often are described as having the following characteristics:

taste –  fruitly, bready, burnt sugars, cherry, apricot, alcohol, toffee, fig

aroma – plums, raisins, dates, prunes and vanilla, spiced apple cider aroma,  clove, nut or roast nut


brother monk – this is way big, it seems like more than a dubbel, maybe trippel or more, intense flavors of chocolate, raisin, and . Bitter yeast and sweet syrupy

ommegang – more what I expected in a dubbel, sweet carmel, belgian yeast, some additional notes of raisin, prunes, and fruits, balanced and very drinkable. http://forum.northernbrewer.com/viewtopic.php?f=5&t=80919&start=0

Ommegang Abbey Ale Clone

1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV

5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast

Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.



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