Abbey Dubbel Recipe
Abbey Dubbel (8.5 Litres)
Most of us enjoy drinking Belgian Beer but if you make it yourself you may well “Dubbel” the pleasure and “Dubbel” the fun! The late hop characters give this ale an interesting twist on a typical Dubbel.
- 1.3kg Bewitched Amber Ale
- 250g Smooth Malt Extract
- 12g Saaz hops Pellets
- Colour: Mahogany
- Body: Heavy
- Bitterness: Medium
- Approx. Alcohol Level: 6.5%ABV
- Naturally Carbonated: Natural
Step 1 : Mix
Clean and sanitise all equipment that will come in contact with the brew. Add the Bewitched Amber Ale and Smooth Malt Extract to the Fermenting Vessel (FV). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the T-58 yeast and fit the lid.
Step 2: Brew
Place the FV in a location out of direct sunlight and try to ferment between 20C-24C. Fermentation should take 7 to 14 days. Add the Saaz Hop Pellets once the foam has subsided (around day 4). At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.