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Yeast Style Guide

STYLE: Belgian Dubbel

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Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Rarely esters will include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or 24 solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn't persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy. Overall Impression: A deep reddish, moderately strong, malty, complex Belgian ale. History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices. most typical)

Vital Statistics:
OG: 1.062 - 1.075
IBUs: 15 - 25
FG: 1.010 - 1.018
SRM: 10 - 14
ABV: 6 - 7.5% (6.5 - 7% is

Commercial Examples: Westmalle Dubbel, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale

Wyeast Strains:
   3787 - Trappist High Gravity™
   3944 - Belgian Witbier™
   1214 - Belgian Abbey™
   3522 - Belgian Ardennes™

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