Characteristics of a Belgian Dubbel

Belgian Dubbel's are characteristically known for being dark  in color and contain a strong dark fruit flavor which includes: raisins, prunes, and dates. The color of a Dubbel does not come from any roasted malts.

• 8 lbs German Pilsner malt 
• 1 lb Munich malt
• 8 oz Special B malt
• 4 oz Aromatic malt
• 1 lb Belgian dark candi syrup (from beet sugar)
• 1 oz Styrian Goldings hops (60 min)
• 0.5 oz Saaz hops (10 min)
• Belgian Abbey yeast 

Instructions:

1. Mash the grains at around 152°F (67°C) for 60 minutes.
2. Sparge and bring the wort to a boil.
3. Add Styrian Goldings hops at the beginning of the boil and boil for 50 minutes.
4. Add Saaz hops and Belgian dark candi syrup in the last 10 minutes of the boil.
5. Cool the wort, transfer to a fermenter, and pitch Belgian Abbey yeast.
6. Ferment at around 68°F (20°C) until fermentation is complete (typically 1-2 weeks).
7. Bottle with priming sugar or keg and carbonate.