To make a Belgian double, you'll want to start with a solid base of grains that will contribute to the rich and complex flavors of the beer. I recommend using 5 pounds (2.3 kg) of Maris Otter and 4 pounds (1.8 kg) of Belgian Pils malt as your base. Maris Otter is a British malt known for its bready and biscuity flavors, while Belgian Pils malt adds a crisp and clean character.
Once you have your base, it's time to layer in some additional malts to enhance the flavor profile. For this recipe, I suggest adding 1 pound (454 g) each of 10L Munich, Malted Red Wheat, and Victory malt. Munich malt will contribute a toasty and slightly sweet flavor, while Malted Red Wheat will add a touch of nuttiness. Victory malt, with its biscuit-like taste, will further enhance the bready notes in the beer.
To add depth and complexity, include a half pound (227 g) each of Special B and Carapils. Special B is a dark Belgian malt that imparts rich flavors of dark fruit, toffee, and caramel. Carapils, on the other hand, will enhance the beer's body and provide a slight sweetness.
Now that you have your malt bill, it's time to consider the brewing process. Belgian dubbels are typically fermented with a Belgian yeast strain, such as Abbey or Trappist yeast. These yeasts produce fruity and spicy esters that are characteristic of Belgian-style beers.
During fermentation, it's important to maintain a consistent temperature to ensure proper yeast activity and flavor development. Aim for a temperature range of around 68-72°F (20-22°C) to encourage the yeast to produce the desired flavors and aromas.
After fermentation is complete, you can consider adding additional flavors to your Belgian double. Some brewers choose to incorporate spices like coriander or orange peel, while others prefer to let the malt and yeast flavors shine on their own. Experimentation and personal preference play a big role here, so feel free to get creative!
When it comes to carbonation, Belgian dubbels are often bottle-conditioned, meaning that the beer undergoes a secondary fermentation in the bottle. This process can add complexity and subtle carbonation to the final product.
Making a Belgian double involves starting with a base of Maris Otter and Belgian Pils malt, and then layering in additional malts like Munich, Malted Red Wheat, and Victory. Special B and Carapils add depth and complexity. Ferment with a Belgian yeast strain and consider adding spices or other flavorings if desired. Bottle-conditioning can further enhance the beer's complexity. Cheers to brewing your own delicious Belgian double!