Belgian · BJCP 26B
Belgian Dubbel
An amber-copper abbey ale: caramel, gently roasted malt and dark candi syrup.
- Caramel
- Raisin
- Light roast
Origin: Belgium (Trappist)Difficulty: IntermediateReady in: 5 weeks
Recipe source: Castle Malting® — Belgian Dubbel · view original ↗ (scaled to 20 L at 72% efficiency)
Against BJCP 26B guidelines
Stats calculated from ingredients (Tinseth · Morey) — real results depend on efficiency and water.
- OG
- 1.060
- FG
- 1.010
- ABV
- 6.5%
- IBU
- 20
- SRM
- 24.7
- EBC
- 49
Malt & sugar
| Malt & sugar | Amount | Share |
|---|---|---|
| Pilsner malt | 6.83 kg | 64% |
| Melanoidin malt | 1.56 kg | 15% |
| Biscuit malt | 1.07 kg | 10% |
| Crystal 120L | 0.88 kg | 8% |
| Chocolate malt | 0.2 kg | 2% |
| Siro candi sẫm (D-90) | 0.2 kg | 2% |
| Σ | 10.74 kg |
Hops
| Hops | Amount | Use | Time |
|---|---|---|---|
| Perle 7% AA | 49 g | Boil | 60 min |
| Styrian Goldings 3.5% AA | 49 g | Boil | 5 min |
Yeast
SafAle BE-256 · 2 pack(s) (11,5 g) · Ferment at 18–22°C
Water (estimate for an All-in-One brewer)
- Total water
- 54.2 L
- Mash water
- 31.6 L
- Sparge water
- 22.6 L
- Pre-boil volume
- 44.8 L
Estimated ingredient cost for this batch
Reference retail prices from ABV Beer Shop · 24/09/2026
- Cost of what you use
- ₫1,054,000
- Retail purchase
- ₫1,263,000
- Per litre
- ₫27,000
- Per 330 ml glass / bottle
- ₫8,900
Show cost per ingredient
| Ingredient | Amount | Reference price | Cost of what you use | Retail purchase |
|---|---|---|---|---|
| Pilsner malt | 6.83 kg | Weyermann Pilsner · ₫46,100/kg | ₫314,863 | ₫322,700 (7 kg) |
| Melanoidin malt | 1.56 kg | Weyermann Abbey · ₫54,600/kg(equivalent) | ₫85,176 | ₫109,200 (2 kg) |
| Biscuit malt | 1.07 kg | Weyermann Abbey · ₫54,600/kg(equivalent) | ₫58,422 | ₫81,900 (1.5 kg) |
| Crystal 120L | 0.88 kg | Weyermann Special W · ₫65,300/kg(equivalent) | ₫57,464 | ₫65,300 (1 kg) |
| Chocolate malt | 0.2 kg | Weyermann Carafa I · ₫67,800/kg(equivalent) | ₫13,560 | ₫33,900 (0.5 kg) |
| Perle | 49 g | Hallertau Perle · ₫137,000/100 g | ₫67,130 | ₫137,000 (1 × 100 g pack) |
| Styrian Goldings | 49 g | Styrian Goldings (Celeia) · ₫109,100/100 g | ₫53,459 | ₫109,100 (1 × 100 g pack) |
| SafAle BE-256 | 2 pack(s) | SafAle BE-256 11,5 g · ₫202,100/pack | ₫404,200 | ₫404,200 (2 pack(s)) |
Not included (buy elsewhere, no reference price): Siro candi sẫm (D-90).
Retail purchase rounds hops and spices up to 100 g packs and malt up to 0.5 kg — leftovers keep for the next batch. Excludes power, water, CO₂ and cleaning chemicals. Prices may change.
Mash
- 65°CBeta rest (drier beer)50 min
- 72°CAlpha rest (iodine test)15 min
- 78°CMash-out2 min
Boil
Boil 75 minutes
Carbonation
2.8 vol CO₂
Fermentation
- 20°CPitch & primary fermentation2 days
- 25°CFree rise to finish5 days
- 8°CDrop to 8°C, settle / harvest yeast1 days
- 1°CCold conditioning15 days
Tips for success
- Add the dark candi syrup in the last 5 minutes of the boil.
- Converted from Castle Malting's (Belgium) 100 L recipe — Château malts replaced with equivalents.