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Belgian Dubbel

Classification: Belgian ale, Trappist, dubbel, all-grain

Source: David Boe (, HBD #1654, 2/10/95

I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit.



Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.