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First Recipe Help - Belgian Dubbel

Hello Everyone,

I’m thinking of brewing a Belgian Dubbel next month and am looking for some input on a recipe that I’ve put together. My fear is that it has turned into a Frankenstein creation cobbled together after reading way too many forum posts and referencing recipes I found at Northern Brewer, in “Brewing Classic Styles”, and the Westmalle Dubbel recipe posted at

5 Gallons
OG: 1.063
IBU: 26
SRM: 16

10 lb Belgian 2 Row
.5 lb Caramunich
.25 lb Special B
1 lb D-90 Belgian Candi Syrup

1 oz Tettnang (60 min)
1 oz Styrian Goldings (15 min)
.5 oz Saaz (10 min)

Wyeast 3787 Trappist High Gravity

Things I am wondering:

  1. First of all, does the recipe make sense? Suggestions and criticism welcome.
  2. When would the Candi Syrup be added to the boil?
  3. I was planning on fermenting at 64* & letting rise to 70* over the course of a week or so, lagering for 3-4 weeks @ 45*-50*, and then cellaring for some amount of time. How long after brew day should a dubbel mature before drinking?
  4. If this recipe is a mess, does anyone have a link to some other tried and true recipe that they would suggest?

Aside from dropping the 15 min hop addition it looks fine to me. In the future look D120.

I add the candi syrup at the beginning of the boil. I get plenty of character.

Thanks, Vista!

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