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 : 1.007
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 Sugar
