Belgian Dubbel: The Complex Monk

Belgian Dubbel is a study in contradictions. It is dark but not roasted. It is sweet on the nose but dry on the palate. It is strong (6–7.6% ABV) but dangerously drinkable. Originating from the Trappist monasteries of Belgium, specifically Westmalle, the Dubbel is the “middle child” of the Trappist range—darker than the Tripel, stronger than the Single (Patersbier), and richer than almost anything else in the beer world.

For the homebrewer, nailing a Dubbel requires mastering three things: Malt complexity without cloying sweetness, Fermentation temperature control, and Carbonation.

1. History: The Second Beer

The term “Dubbel” (Double) historically referred to the strength of the beer. Monasteries would brew a light beer for themselves (Enkel/Single), a stronger beer for sale/guests (Dubbel), and eventually a very strong beer (Tripel). Westmalle Dubbel, first brewed for sale in 1856 (and refined to its current recipe in 1926), is the archetype. It set the standard for the deep reddish-brown color and the flavor profile of dried fruits (raisins, plums) and caramel.

2. The Ingredients

The Malt Bill: Less is More

Contrary to popular belief, Belgian Dubbels do not rely on a kitchen sink of crystal malts. The base is usually Pilsner Malt (60-70%) or Pale Ale malt.

Munich Malt: Adds a bready backbone (10-20%).
Special B: The “secret weapon” malt. Use sparingly (3-5%). It provides intense raisin, plum, and burnt sugar notes.
Aromatic Malt: Adds malt intensity.
CaraMunich: For notes of dried fruit and toffee.
Avoid: Chocolate or Black Patent malts. If you need color adjustment, use debittered black malt (Carafa Special) or, better yet, Dark Candi Syrup.

The Sugar: Dark Candi Syrup

You cannot brew an authentic Dubbel without sugar.

Why Sugar? Belgian yeast strains are highly attenuative, but to get the beer down to a gravity of 1.008–1.012 (vital for drinkability), you need simple sugars that the yeast can eat completely.
Which Sugar? Dark Candi Syrup (D-90 or D-180). This is not just sugar; it is cooked beet sugar that has undergone Maillard reactions. It adds flavors of rum, dark stone fruits, and freshly baked bread.
Usage: 10-15% of the fermentables. Add it during the last 10 minutes of the boil or during high krausen.

Hops

Hops are a background player.

Bitterness: 15–25 IBUs. Just enough to balance the malt.
Varieties: Noble hops or their descendants. Tettnang, Styrian Goldings, Saaz, or Hallertau.
Schedule: Usually a single bittering addition at 60 minutes. Aroma hops are rare or very subtle.

Yeast: The Star of the Show

The yeast provides the signature phenols (clove, spice) and esters (banana, bubblegum, dark fruit).

Wyeast 3787 / WLP530 (Westmalle): The classic. Complex, spicy, and tolerates high temps.
Wyeast 1214 / WLP500 (Chimay): Fruitier, more apricot/banana notes.
Wyeast 1762 / WLP540 (Rochefort): Woodier, deeply complex, stone fruit.

3. Water Chemistry

Belgian water varies, but for a Dubbel, you generally want a Chloride-to-Sulfate ratio that favors Chloride (2:1 or even 3:1).

Calcium: 50–100 ppm.
Chloride: 100–150 ppm (promotes malt fullness and roundness).
Sulfate: 50 ppm (keep it low to avoid accentuating bitterness).

4. The Mash: Step or Single?

Traditionally, Belgian brewers used a step mash.

Protein Rest (50°C/122°F): Not needed for modern modified malts, but can help with head retention if using raw grains.
Saccharification (64°C–67°C / 147°F–152°F): Most homebrewers can stick to a single infusion at 66°C (150°F). This creates a fermentable wort while retaining some body.
Mash Out (76°C/168°F): Essential forlautering efficiency.

5. Fermentation Strategy

This is where Dubbels are made or ruined.

Pitch Rate: Pitch a healthy starter. Under-pitching can stress the yeast, but slight stress is sometimes desired for ester production (proceed with caution).
Temperature Control:
- Start Cool: Pitch at 18°C (64°F).
- Free Rise: Allow the temperature to rise naturally over the first 3-4 days to 22°C–24°C (72°F–75°F). This encourages the yeast to finish attenuation and produce those desirable esters without creating “hot” fusel alcohols.
Conditioning: Dubbels benefit from cold conditioning (lagering) for 3-4 weeks to clear up and meld flavors.

6. Recipe: “Monk’s Meditation” Dubbel

Batch Size: 5 Gallons (19 Liters)
OG: 1.066
FG: 1.010
ABV: 7.3%
IBU: 22
SRM: 24

Grain Bill

4.5 kg (10 lbs) Pilsner Malt (Belgian)
0.45 kg (1 lb) Munich Malt (Type I or II)
0.23 kg (0.5 lb) Aromatic Malt
0.23 kg (0.5 lb) CaraMunich II
0.15 kg (5.3 oz) Special B Malt
0.45 kg (1 lb) D-180 Candi Syrup (Add at 10 min boil)

Hops

40g (1.4 oz) Styrian Goldings (4.5% AA) @ 60 mins

Yeast

Wyeast 3787 Trappist High Gravity (Make a 1.5L starter)

Instructions

Mash: Infuse grains at 66°C (151°F) for 60 minutes.
Boil: Boil for 90 minutes (Pilsner malt requires a longer boil to drive off DMS).
Additions: Add hops at 60 mins remaining. Add Candi Syrup carefully at 10 mins remaining (turn off flame to prevent scorching, stir well, then resume).
Ferment: Pitch at 18°C. Let rise to 23°C over 4 days. Hold until gravity is stable.
Carbonation: Carbonate high! 2.8 to 3.0 volumes of CO2.

7. Serving and Food Pairing

Glassware: Trappist Chalice or Goblet. The wide mouth releases the aroma.
Temperature: Cellar temperature, 10°C–13°C (50°F–55°F). Never ice cold.
Food:
- Cheese: Washed rind cheeses (Limburger, Taleggio) or sharp aged cheddar.
- Main: Carbonnade Flamande (Belgian Beef Stew made with beer), Roast Duck, or Lamb Chops.
- Dessert: Dark chocolate truffles or Fruitcake.

Troubleshooting Common Issues

Too Sweet/Heavy: You likely mashed too high or didn’t use enough sugar. The beer should digest easily.
Solvent/Hot Alcohol: Fermentation temperature got too high too fast. Start cooler next time.
Lack of Head: Check your glass cleanliness (soap kills foam) or ensure you didn’t have too many oils/fats in the brewing process.

Conclusion

A well-brewed Dubbel is a masterpiece of balance. It demonstrates that dark beer doesn’t have to be heavy, and strong beer doesn’t have to be harsh. Raise a chalice to the monks!