Brew Day: Ground Rule Double (Belgian-style dubbel)

Out of all the iconic Belgian beer styles, the dubbel might be my favorite. Witbier may be more common, while tripels and quads get more fanfare, but the plum and burnt sugar flavors found in a dubbel set it apart from other Belgian styles where the beer is soured or the yeast flavor more prominent. Technically, this is not a Belgian dubbel because it was not brewed in Belgium. Instead of calling it an American dubbel, I further Anglicized the name to come up with another baseball-themed beer name.

3 gallon batch going into the primary fermenter.

I hastily bought the ingredients for this beer at the same time I picked up ingredients for the Pinch Hit Belgian Pale Ale. I grabbed six pounds of Belgian 2-row barley, Special B malt, dark candi sugar, and Styrian Goldings hops. These were ingredients I had never used for the most part, but knew were common in Belgian beers.