Belgian dubbel/brun recipe recommendations

[Twopan]

Hi - I have made the step from kit brewing to extract and have made a Bière de Garde and a London Pride clone. I also like Belgian dubbels like Leffe Brun or Brugse Zot brun but am struggling to find a recipe. Lots of Belgian pale ones, but dubbels seem quite rare and usually all grain. Any tips please? Thanks!

 

[Sadfield]

Whether extract or AG, the fundamentally the difference between pales and dubbels is the sugar used to get the colour and dried fruit flavours. Use a Belgian Blonde Recipe and swap the sugar for dark candy syrup and you'll be there. Perhaps, 85% Pilsner Malt Extract and 15% Dark Candy Syrup to the desired OG.

 

[Twopan]

Whether extract or AG, the fundamentally the difference between pales and dubbels is the sugar used to get the colour and dried fruit flavours. Use a Belgian Blonde Recipe and swap the sugar for dark candy syrup and you'll be there. Perhaps, 85% Pilsner Malt Extract and 15% Dark Candy Syrup to the desired OG.

Ah thanks for that. Will try that.

 

[Twopan]

Ah thanks for that. Will try that.

 

[Cheshire Cat]

My Leffe Brun Recipe 22 litres
3500g Lager malt
1000g Munich light
1000g Abbey malt
300g Special B
250g Brown sugar
275g Golden syrup
15g Northern brewer @60m
25g EKG @15m
25g Saaz @5m (I will move these to a 20m hopstand @85C next time)
MJ M47 yeast @22C
OG 1064
FG 1008
ABV 7.35%
IBU 20
SRM 14

 

[Twopan]

My Leffe Brun Recipe 22 litres
3500g Lager malt
1000g Munich light
1000g Abbey malt
300g Special B
250g Brown sugar
275g Golden syrup
15g Northern brewer @60m
25g EKG @15m
25g Saaz @5m (I will move these to a 20m hopstand @85C next time)
MJ M47 yeast @22C
OG 1064
FG 1008
ABV 7.35%
IBU 20
SRM 14

Thanks

 

[Weatherman]

My Leffe Brun Recipe 22 litres
3500g Lager malt
1000g Munich light
1000g Abbey malt
300g Special B
250g Brown sugar
275g Golden syrup
15g Northern brewer @60m
25g EKG @15m
25g Saaz @5m (I will move these to a 20m hopstand @85C next time)
MJ M47 yeast @22C
OG 1064
FG 1008
ABV 7.35%
IBU 20
SRM 14

I have been looking for a Brun recipe to. I have recently bought a Brewster beacon and have done x1 recipe. How would I calculate the water needed for this?

There’s 5.5 kg of grain so is it as simple as 22 litres + 5.5L. Then a sparge calculation (again, somehow?)

 

[Cheshire Cat]

I would go with 18 litres of mash water @66C for 60m and 14 litres of sparge water @75C for 20m or fly sparge.

 

[Weatherman]

Thanks for the reply, that’s great

 

[Agentgonzo]

Belgian Dark Strong Ale - Leffe Radieuse Clone is a recipe that makes a clone of Leffe Radeuse. I made it last year and it is phenomenal. It tasted amazing out of the fermenter. You can drink it after 1-2 months conditioning, but it gets better with more. Mine is 6 months old already.

 

[Brewnaldo]

Hi - I have made the step from kit brewing to extract and have made a Bière de Garde and a London Pride clone. I also like Belgian dubbels like Leffe Brun or Brugse Zot brun but am struggling to find a recipe. Lots of Belgian pale ones, but dubbels seem quite rare and usually all grain. Any tips please? Thanks!

The Dubbel from Greg Hughes book was excellent. although I changed the yeast to, IIRC, Wyeast Belgian high gravity ale I think. Its a solid recipe though

 

[Weatherman]

Sorry to re visit. When do you add the sugar and syrup? Into the fermentation bucket?

 

[Agentgonzo]

Last 5 minutes of the boil. If you add it directly to the fermenter, you risk introducing contaminations

 

[Weatherman]

Last 5 minutes of the boil. If you add it directly to the fermenter, you risk introducing contaminations

Lovely, thanks

 

[clib]

Graham Wheeler devised a fiendishly simple recipe for Westmalle Dubbel. I brewed it and it was great. I used Lallemand Abbaye yeast, ideal for a Dubbel. Just replace the lager malt with extra light DME and it's an easy extract recipe. A classic Dubbel.

Ingredients are for a 25 litre batch. I halved it.

Extra Light DME 3.9kg
Chocolate malt (steep) - 155 grams
White sucrose - 300 grams

Start of Boil
Styrian Golding Hops - 10 grams
Saaz - 20 grams
Tettnang - 15 grams

Mash Schedule (for all grain)
50 degrees C - 30 mins
66 degrees C - 60 mins

OG - 1064
FG - 1013
Alcohol content - 6.8%
Bitterness - 20 EBU
Colour - 55 EBC

 

[Twopan]

Whether extract or AG, the fundamentally the difference between pales and dubbels is the sugar used to get the colour and dried fruit flavours. Use a Belgian Blonde Recipe and swap the sugar for dark candy syrup and you'll be there. Perhaps, 85% Pilsner Malt Extract and 15% Dark Candy Syrup to the desired OG

 

[Twopan]

I have ingredients for a Brugse Zot blond which I had intended to make as a dubbel. Forgot to order dark candi sugar. Anyone recommend a reasonable substitute? I now routinely substitute golden syrup for clear candi syrup as its much cheaper and does the same thing. Have no idea for dark candi substitute however.

 

[Pugnator Montum]

Dark muscovado

 

[Agentgonzo]

Have no idea for dark candi substitute however.

I make my own. Table sugar, a tablespoon or two of water. A small amount of weak acid (apparently it helps invert the sugar), then heat until it's the desired colour

 

[Sadfield]

Of what is available in the supermarket, one or a combination of dk muscavado, demarera and date sugar.