Click here to print

Dubbel Black

Trappist style beer forumlated to appear deceptively dark while exhibiting the dramatic fruit and malt flavors expected from a Belgian Dubbel.

Type: Ale

Style: Dark Ale

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
10 lbs Pale Ale Malt Base
1 lb Caramel Malt 120L Caramel, Crystal
.5 lb Wheat Malt, White Wheat
.5 lb Blackprinz® Malt Bitterless Black
.25 lb Carapils® Malt Dextrine
1 lb Sugar
1.5 oz Saaz Hops (5% AA) Boil 60 minutes
.5 oz Spalt Hops (4.5% AA) Boil 15 minutes
.5 oz Coriander Boil 1 minute
.5 oz Saaz Hops (5% AA) Dry hop
.5 oz Spalt Hops (4.5% AA) Dry hop
2 vials WLP540 Abbey IV Yeast
1 capsule Servomyces Yeast nutrient Boil 10 minutes


  1. Mash grains at 154-158ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 45 minutes
  5. Add second hop addition
  6. Boil 14 minutes
  7. Add Coriander, boil 1 minute
  8. Cool to 70ºF and oxygenate wort
  9. Pitch 1 vial WLP540 Abbey IV Yeast

Primary Fermentation: 2 weeks at 68ºF

Secondary Fermentation: 2 weeks, add dry hops

Fermentation Notes:

Original Gravity: 1.068

Final Gravity: 1.015

Alcohol by Weight: 5.5%

Alcohol by Volume: 6.9%

IBU: 21

Color: 58


©2008-2024 Briess Malt & Ingredients