Belgian Dubbel – All Grain GONE


General Info

Diving into a dubbel after almost two years not making one. Researching like heck - this recipe is based upon one I found in Brew Like a Monk.


Mash PH was 5.7. Added 1/2 oz lactic acid to bring it down to 5.4. Pre-boil PH was 5.8.

Efficiency was off by about 8% - not sure why. Possibly the GWM Pale malt I used as a base? Had to add 1.5 gallons of extra water into the mash to hit infusion temps; it was probably that.

Mashed at 149°F for 90 minutes.

Malts and Grains

Amount Malt/Grain %
19.00 pounds American Pale Malt (2-Row) 75.8%
1.50 pounds Belgian Aromatic Malt 6%
0.85 pounds Belgian Special B Malt 3.4%
2.00 pounds German Light Munich Malt 8%
0.85 pounds German CaraMunich Malt I 3.4%
0.85 pounds Belgian Biscuit Malt 3.4%
25.05 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Candi Sugar, Dark
1.00 pounds Sucrose (Table Sugar)


Amount Hop Time AA
1.05 ounces Magnum 60 min 11.6%
1.05 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Abbey II Wyeast 1762 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Special Procedures

Pitch yeast at 64°F - increase fermentation temperature 1 degree every day until 70°F (about a week). Hold there until fermentation completes.

Fermentation and Aging

14 days @ 70° F

Eald Munuc

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.066 / 16.1° P    
Mash PH:      
Boil PH:      

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