Monks Mischief Belgian Dubbel Beer Kit - Extract

Craft your own richly satisfying Belgian Dubbel at home with the Monk’s Mischief Belgian Dubbel Beer Kit - Extract. Featuring carefully selected, premium ingredients, this beer kit provides everything you need to brew a beer characterized by authentic Belgian complexity and rich flavors.

Monk’s Mischief Belgian Dubbel strikes a delicious balance of fruity esters and malty sweetness. Each sip reveals layers of rich caramel and deep notes of dark fruit, reminiscent of ripe plums, raisins, and figs, making for an elegantly nuanced experience.

At the heart of this beer kit lies an expertly curated malt bill, featuring 9 lbs of Briess Pilsen Malt, delivering a smooth, clean base with a touch of sweetness. Complemented by 2 lbs of Bonlander Munich Malt, this combination creates an enticing malt depth with toasty, biscuit-like notes. The addition of 1 lb of Caramel/Crystal Malt 60L contributes to the beer’s robust caramel character and vibrant amber color, while the inclusion of 0.5 lb of Special Malt enhances complexity, providing hints of toasted grain and subtle nuttiness.

Authenticity shines with the 1 lb of Dark Candi Sugar added during the boil, enriching the beer with nuanced sweetness and contributing to its distinctive, rich body typical of traditional Belgian Dubbels. Balanced bitterness and earthy aroma come courtesy of the classic 1 oz East Kent Goldings hops, added early in the boil.

This kit is rounded out by a packet of Lallemand Abbaye Ale Dry Yeast, specially selected for its ability to produce the characteristic fruity and spicy phenols beloved by Belgian beer enthusiasts.

Monks Mischief Belgian Dubbel Beer Kit - Extract is ideal for home brewers who appreciate the depth and quality of traditional Belgian beer styles. Whether you’re a seasoned brewer or new to the craft, this comprehensive kit ensures a delightful brewing experience, resulting in a beer rich in flavor, complexity, and authentic Belgian character.

ABV: 9.5% - 10.0%
IBU: 16
BU/GU: 0.31
Original Gravity (OG): 1.100
Final Gravity (FG): 1.026
SRM: 18

9 lbs Briess Pilsen DME
2 lbs Bonlander Munich Malt
1 lb Caramel/Crystal Malt 60L
0.5 lb Special Malt
1 lb Dark Candi Sugar (added during boil)
Hops: 1 oz East Kent Goldings Hops (60 min)

Yeast Energizer/Irish Moss Combo
Yeast: 1 packet Lallemand Abbaye Ale Dry Yeast

Also Included: 5 oz. Priming Sugar and muslin bags

1. Heat 2-3 gallons of water to 155°F. 
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Bring wort to a boil and back off on the heat. Add the dry malt extract and Candi Sugar and stir until fully dissolved. 
5. Bring back the wort to a rolling boil.
6. Add the hops according to the hop schedule. 
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes left in the boil, add Yeast Energizer / Irish Moss Combo Packet. 
9. Cool the wort to 70°F. 
10. Transfer the wort to a fermenter and top off with cold water to 5 gallons. 
11. Pitch the yeast and seal the fermenter. 
12. Ferment at 68-70°F for 10-14 days or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!