Belgian Dubbel Recipe

This Belgian Dubbel recipe is a classic example of the rich, malty brews that have been popular in Belgium for centuries. With its deep red color, complex sweetness, and spicy notes, this beer is perfect for sipping on a cool evening or pairing with hearty fare. Although it requires a bit of time and attention to detail, the end result is well worth the effort.

Belgian Dubbel

A complex, malty sweetness combined with moderate fruitiness make this Belgian classic a real delight. It is strong, deep red in colour, and has a lovely, spicy flavour.
Prep Time1 hour
Cook Time1 hour 15 minutes
To Ferment28 days
Course: Beer
Cuisine: Ale
Keyword: Belgian Dubbel
Servings: 40 Pints
Calories: 220kcal
Author: Dan Smullen


  • 1 Large pot or mash tun (at least 20 liters/5 gallons capacity)
  • 1 Kettle (at least 30 liters/8 gallons capacity)
  • 1 Fermenter (at least 30 liters/8 gallons capacity)
  • 1 Airlock and stopper
  • 1 Hydrometer and test jar
  • 1 Thermometer
  • 1 Immersion or counterflow wort chiller
  • 1 Racking cane and tubing
  • 1 Bottling bucket
  • 1 Bottles (12 oz or 750 ml) and caps
  • 1 Bottle capper
  • 1 Sanitizer (such as Star San or iodophor)
  • 1 Grain mill (optional, if you want to crush your own grains)


For the Mash – Liquor 15 Litres (26 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

  • 11.11 lb Belgian Pilsner Malt Quantity 5.3kg
  • 14 oz Special B Malt Quantity 400g
  • 10½ oz Caramunich I Malt Quantity 300g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

  • oz (Hops) Hallertauer Hersbrucker 3.5% When to add – At start of boil (IBU 12.7)
  • oz (Hops) Tettnang 4.5% When to add – For last 15 mins of boil (IBU 7.5)
  • 1 tsp Protofloc Other – When to add – For last 15 mins of boil
  • 14 oz Belgian light candi crystals Other – When to add – For last 5 mins of boil

To Ferment – 22°C (72°F) – Conditioning 7 weeks at 12°C (54°F)

  • 1 Wyeast 3944 Belgian Witbier


Mash the grains:

  • Heat 15 liters of water to 65°C/149°F in a large pot or mash tun. Add the crushed grains (Belgian Pilsner Malt, Special B Malt, and Caramunich I Malt) and stir well. Maintain the temperature at 65°C/149°F and let the mixture sit for 1 hour.

Sparge the grains:

  • After 1 hour, drain the liquid (wort) from the mash tun into a separate pot or kettle, leaving the grains behind. Pour 4 liters (7 pints) of hot water over the grains to extract any remaining sugars. Drain this liquid into the kettle as well.

Boil the wort:

  • Bring the wort to a boil and add 1.25 oz of Hallertauer Hersbrucker hops. Boil for 50 minutes, then add 1.25 oz of Tettnang hops and 1 tsp of Protofloc. Boil for an additional 10 minutes, then add 14 oz of Belgian light candi crystals and boil for 5 more minutes.

Cool the wort:

  • Turn off the heat and cool the wort to 22°C (72°F) using a wort chiller or by placing the pot in a cold water bath.

Transfer the wort to a fermenter:

  • Once the wort has cooled to 22°C (72°F), transfer it to a sanitized fermenter. Add the yeast (Wyeast 3944 Belgian Witbier) and seal the fermenter.


  • Place the fermenter in a location where the temperature can be maintained at 22°C (72°F) for 7 days. After 7 days, transfer the beer to a secondary fermenter and let it sit for an additional 3 weeks at a temperature of 12°C (54°F).


  • After the beer has fermented and conditioned for a total of 4 weeks, it's time to bottle. Dissolve 5 oz (140g) of priming sugar in a cup of boiling water and add it to the bottling bucket. Transfer the beer from the secondary fermenter to the bottling bucket, being careful not to disturb the sediment at the bottom.


  • Fill sanitized bottles with the beer and cap them tightly. Let the bottles sit at room temperature for 2 weeks to carbonate.
  • Enjoy! After 2 weeks of carbonation, chill the bottles in the refrigerator and enjoy your delicious homemade Belgian Dubbel!
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)8 Weeks6.9%20.5 IBU29.2 EBC

Rich, Malty Flavor

If you’re a fan of rich, full-bodied beers with complex malt flavors, this Belgian Dubbel recipe is sure to please. With a combination of three different malts and Belgian light candi crystals, this beer has a deep, complex sweetness that’s perfectly balanced by a spicy hop profile.

Classic Belgian Style

Belgian Dubbels have been a favorite among beer drinkers for centuries, and with good reason. This recipe captures the classic style with its deep red color, fruity aroma, and spicy notes.

Perfect for Sipping or Pairing

Whether you’re looking for a beer to savor on a cool evening or one to pair with hearty fare, this Belgian Dubbel is an excellent choice. Its rich, malty flavors make it a great complement to dishes like roasted meats, stews, and even chocolate desserts.

Rewarding Brewing Experience

While this recipe does require a bit of time and effort, the end result is well worth it. Brewing a batch of Belgian Dubbel is a rewarding experience that will leave you with a delicious beer to enjoy and share with friends.

FAQ on Making this Yorkshire Bitter Recipe

What type of malt is used in this recipe?

The recipe uses Belgian Pilsner malt, Special B malt, and Caramunich I malt.

What type of hops are used and when are they added?

Hallertauer Hersbrucker and Tettnang hops are used, with the former added at the start of the boil and the latter added for the last 15 minutes.

What is the role of the Belgian light candi crystals in this recipe?

Belgian light candi crystals add a subtle sweetness and complexity to the beer.

What type of yeast is used in this recipe?

Wyeast 3944 Belgian Witbier yeast is used in this recipe.

What is the preparation time for this recipe?

The preparation time for this recipe is 1 hour for the mash and 1 hour 15 minutes for the boil, with an additional 28 days for fermentation and 7 weeks for conditioning.

What is the estimated ABV of this beer?

The estimated ABV of this beer is 6.9%.

What is the bitterness rating of this beer?

The bitterness rating of this beer is 20.5 IBU.

What is the color rating of this beer?

The color rating of this beer is 29.2 EBC.

How many pints does this recipe make?

This recipe makes 40 pints of beer.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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