Belgian Dubbel made with Red Shed

When it comes to embracing the changing of the seasons, we think a Belgian Dubbel is a more enjoyable tradition than winter tires (we recommend both, though not simultaneously!). This classic Trappist style, first popularized by the Westmalle brewery in 1926, is a cornerstone of Belgian brewing tradition. Yeast often gets credit for lots of the signature flavours and aromas in this style (spice, banana and other fruits), and proper yeast selection is essential. However, wheat malt provides the building blocks for some of these flavours and specialty malts contribute some of the other crucial flavours for this style. Wheat malt provides ferulic acid, which a POF+ Belgian yeast strain will convert into 4-Vinyl Guaiacol (aka 4VG), which gives the signature spiciness (rye has even more ferulic acid and that gives Rye Whisky its signature flavour). Our Caribou malt provides caramel and toffee flavours and aromas (that marry well with the dark dried fruit flavours from the yeast) and our Kananaskis and Light Chocolate malt will provide the toast flavours. The Caribou and Light Chocolate will get you started on the right path for colour, a longer boil will further enhance the hue making sure the appearance matches the flavour. This recipe will provide a beer that is delightful on day one, and is also worthy of cellaring and saving for the perfect occasion.

Vital Statistics:

ABV: 7.2% SRM: 15 IBU: 23 OG: 1.072 FG: 1.018

Ingredients: 

Yeast: Escarpment Labs West Abbey Ale

Strike Water Temperature: 73°C

Water Profile: Balanced

Mash Rest Temperature: 66°C

Mash pH: 5.4-5.5

Brewing Process:

Mash:

• Heat strike water to 73c

• Add all malt and brewing salts to strike water

• Adjust mash ph with appropriate acid to reach desired brewing target

• Mash rest temp 66c for 1 hour. Confirm with iodine test

• Mash out at 78c, hold for 20 mins with vorlauf if possible

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.5.

Boil:

• Boil target volume of wort. Length 70 min

• East Kent Goldings at 20min

• Add Styrian Goldings, Whrilfloc or Irish Moss at 10min

Cooling:

• Rapidly cool the wort with an ice bath or through a heat exchanger

• Add lightly diluted Yeast Lightening

Fermentation:

• Collect cooled wort into fermentation vessel

• Add oxygen through carb stone or by rapidly shaking volume

• Pitch West Abbey Ale at 10c

• Allow beer to ferment until 3 days of same gravity reading

• Step the temperature down by 2 degrees until you reach 0c. 

• After reaching 0c count 4 weeks on the calendar and mark that as your packaging day. 

• Proceed to packaging in either canning, bottling or kegging

• Enjoy this beer at 2.5 volumes of CO2