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Two Belgians (Belgian Dubble)
Full-bodied, complex, satisfying Trappist-style ale. Displays a wide range of malt flavors alongside wonderful ester and phenol flavors produced by a Belgian-style yeast blend


12 lbs - Pilsen Malt
2 lbs - Carabrown® Malt
1 lb - Extra Special Malt
0.5 lb - Carapils® Malt
3 lbs - Aromatic Munich Malt
0.5 lb - Belgian Candi Sugar - Boil 15 minutes
1.25 oz - East Kent Goldings Hops (5% AA) - Boil 60 minutes
1 capsule - Servomyces Yeast Nutient - Boil 10 minutes
2 vials - WLP575 Belgian Style Ale Yeast Blend


Mash at 154-156ºF for 45 minutes
Sparge at 170ºF
Heat sugar in a saucepan stir constantly until liquid and slightly browned
Add bittering hops, cane sugar and Servomyces as indicated
Knock out at 65ºF
Oxygenate highly
Cool to 72ºF
Oxygenate and pitch yeast