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Belgian RaiseSin

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Belgian RaiseSin

back to search Back to Search  Style Details 

Beer Style: Belgian Dubbel  (18B)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Dubbel
Beer Color


Really hits the style. The combination of Special B


  • 12 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 12.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
  • 8.0 oz - Special B Malt (180.0 SRM) (Grain)
  • 4.0 oz - Chocolate Malt (350.0 SRM) (Grain)
  • 8.0 oz - Candi Sugar, Clear (0.5 SRM) (Grain)
  • 0.5 oz - Magnum [14.0%] - Boil 60 min (Hops)
  • 0.5 oz - Magnum [14.0%] - Boil 30 min (Hops)
  • 0.50 lbs - Raisins (Boil 15 min) (Misc)
  • 1.0 oz - Saaz [4.0%] - Boil 5 min (Hops)
  • 1 pkgs - Belgian Ardennes (Wyeast Labs #3522) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.081 (19.4° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 8.7%
Color SRM: 19.1  Color Sample 
Bitterness IBU: 38.4
Recipe Type: all-grain
Yield: 5.00 US Gallons

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review rating
 Reviewed by stuart on Sun May 17 2015

I made a 1/2 batch of this one. The only change I made to the recipe was to soak the raisins in rum for about 2 hours.
I fermented at 20 degrees for 4 days, there was an initial lag in fermentation beginning of 42 hours.
After 4 days I increased the temp to 24 degrees and after another 4 days to 26 degrees.
After 21 days I decanted into the secondary and chilled to 5 degrees for a week. Then bottled and back into fridge for a week at 22 degrees. then after 16 days I chilled to 5 degrees again.
Initially the bottles had little CO2 but I turned the bottles upside down for 2 days then back upright for a week and there is now a nice amount of CO2 but the head dissipates quite quickly.
The brew however tastes like nectar. It stands up well against a number of Belgian Dubbels I have tried. I would certainly make this again.

review rating
 Reviewed by Liebert on Tue May 6 2014

No comment given.