Trappist Dubbel Recipe Kit
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.
Yield : 5 Gallons Original Gravity : 1.065 Final Gravity : 1.017 Color / SRM : Mahogany Alcohol by Volume : 5.9% IBU (anticipated, alpha acids can fluctuate) : 17
Specialty Grains : Aromatic, Biscuit, Caramunich, Special B Hops : Styrian Goldings, Hallertau
Recipe Includes : Liquid Malt, Specialty Grains & Hops, Candi SugarView The Trappist Dubbel Recipe Kit Instructions here.