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Recipe: Abbey Dubbel

Recipe NameBJCP CategoryKit Ref.
Abbey Dubbel24 BELGIAN ALEMyKit003265


QuantityUnit Product
500gDingemans Wheat Malt
4000gDingemans Pale Ale Malt
500gWeyermann Cara Munich type 1

Other Information

NotesTaken from James Morton's brilliant book, "Brew".

Other ingredients;
- Dark Candi Sugar (1kg)
- Belgian Abbey Yeast e.g., WLP540, Wyeast 1762

Ferment at 18degC for three days, then allow temperature to rise naturally, but no higher than 26degC.
Qty. Ingredients4
Weight Malt g5000
Weight Hops g60
Total Weight Kg5.060
Bitterness EBU23
Colour EBC70
Efficiency (%)70
Boil Time (min)90
Fermentation Temp. (C)18.0
Mash Temp (C)65.0
Vol. Mash Liquor (L)24.00
Vol. Start Boil (L)23.00
Vol. End Boil (L)20.00
Date Last Updated28/03/17
Recipe Author:Swinners


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