BELGIAN DUBBEL Recipe [+ Flavoring Your Home Brew with Cherries]

Belgian beers are easy to make and great beginner beers since you don't need to worry so much about fermentation temperature, much like today's beer the Belgian Dubbel. A more complex malt background balances the esters and phenols created by fermentation. Plus I will split this batch and flavor one with Cherries to play with those stone fruit notes!

Recipe for 5 gals (18.9L):
-6 gals (22.7L) Water
-1 gal (~3.8L) Sparging water
(adjust salt additions based on your water)
-Gypsum, Calcium Chloride, Epsom Salt, Baking Soda
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-64% Belgian Pilsner [~8 lbs]
-24% White Wheat [~3 lbs]
-4% Special B [~8 oz]
-8% Candi Syrup -- Preferably D-90 (at end of boil)
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1.5oz (~43g) Willamette @30 min
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-White Labs WLP530 Abbey Ale
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Mash @ 152ºF (~67ºC) for about 45 mins
Boil for about 30 mins
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Ferment around 69ºF (20.5ºC) for 7-10 Days
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-1 LB (454kg) Frozen Cherries into half of the beer in a keg
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Original Gravity: 1.066
Final Gravity: 1.010
ABV: 7.4%
IBUs: ~26

EQUIPMENT (Affiliate Links):
Kettle: https://lddy.no/vvgu
Grain Bag: https://lddy.no/vvgt
Malts: https://lddy.no/vvgs
Candi Syrup: https://amzn.to/3hqsrWr

Brewing Equipment ► https://www.amazon.com/shop/thebrusho

NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!

0:00 Intro
0:25 Belgian Dubbel
1:28 Brew Day
4:16 Fermentation
5:17 Split Batch
6:16 Tasting