Trappist Dubbel All Grain Recipe
The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since December of 1836, brewed a witbier that was quite sweet and light in alcohol for consumption by the paters. The new beer, however, was a strong version of a brown beer. In 1926, the formulation was changed and it became even stronger. Monastery brewhouses, from different religious orders, have existed across Europe since the Middle Ages. From the very beginning, beer was brewed in French Cistercian monasteries following the Strict Observance. Breweries were introduced in monasteries as the Trappist order spread from France into the rest of Europe. The Trappists, like many other religious people, originally brewed beer to feed the community, in a perspective of self-sufficiency. Nowadays, Trappist breweries also brew beer to fund their works and charitable causes. Many of the Trappist monasteries and breweries were destroyed during the French Revolution and the World Wars. Among the monastic breweries, the Trappists were certainly the most active brewers. In the last 300 years, there were at least nine Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries. Today, eleven Trappist breweries are active 1 in Austria, 1 in Italy, 6 in Belgium, 2 in the Netherlands, and 1 in the United States.
Yield : 5 Gallons Original Gravity : 1.065 Final Gravity : 1.007 Color / SRM : Mahogany Alcohol by Volume : 7.60% IBU (anticipated, alpha acids can fluctuate) : 17
Specialty Grains : Aromatic, Biscuit, Caramunich, Special B Hops : Styrian Goldings, Hallertau
Recipe Includes : Base Malt Grain, Specialty Grains & Hops, Candi SugarView The Trappist Dubbel All Grain Recipe Instructions here.