Tag Archives: Belgian Dubbel

In Bruges Dubbel

Recipe by: Taft Canyon Brewers

5.25 lbs Belgian Pale Malt
5 lbs Belgian Pilsner
1 lbs Caramunich Malt
0.5 lbs Special B Malt

1.5 oz Hallertaure Whole Leaf 3.3%AA (60 minutes)
1 oz Hallertaure Whole Leaf 3.3%AA (20 Minutes)

Yeast: Trappist (WLP500)

0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup D-45 (10 Minutes)
0.25 tsp Yeast Nutrient

Mash Steps:

75 minutes at 146 degrees (16 quarts)
Batch sparge at 160 degrees (17 quarts)

Fermentation Temperature: 64 F


Original Gravity: 1.052
Potential ABV: 7.00%
IBUs: 19.6
Gravity at Rack:
Final Gravity: 1.008
Final ABV: 6.00%

Notes: Grain volume adjusted for Brew House Efficiency of 70%.

Brewed: May 19, 2013
Racked: May 25, 2013
Bottled: June 2, 2013


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Filed under Beer Recipes, Belgian Dubbel, Making Beer

Flanders Golden Ale Yeast

Yesterday I swung by Hops and Berries to buy yeast for a Belgian dubbel. I ended up walking out with a specialty Flanders Golden Ale yeast (Wyest 3739). I was going to use this in the dubbel, but now I’m wondering if I should use if for something else. Anyone else had good success with this specific yeast?

I’m making the starter tonight.

Flanders Golden Ale Yeast (Wyeast 3739)

Flanders Golden Ale Yeast (Wyeast 3739)

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