Beer Reviews, HomeBrew & Cocktail Recipes


Rum Raisin Belgian Dubbel HomeBrew Recipe

rum raisin dubbel
rum raisin dubbel
rum raisin dubbel


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Rum Raisin Belgian Style Dubbel
Target ABV: 8.1%
Target IBUs: 24
Recipe Type:
4.5/ 5

User Rating
41 total ratings


Posted June 19, 2013 by


All Grain HomeBrew Rum Raisin Belgian Dubbel Recipe

Profile: HomeBrew recipe for a Belgian Style Dubbel flavored with rum-soaked raisins. Malty and rich with bold dark fruit flavors. Raisin flavors come from the fruit and use of Belgian Special B malt. Touch of oaky rum comes from secondary aging on rum-soaked oak chips.



14 lbs Belgian Pale Malt

1 lb  Malted Wheat

12 oz. Special B

8 oz. English Medium Crystal

4 oz. Chocolate Malt

12 oz. Amber Candi syrup


1/2 oz. Magnum 14%a, 60 minutes

1 oz. Tettnanger 4%a, 20 minutes

YeastWyeast 1762 Belgian Abbey II (Rochefort yeast) or WLP530 Abbey Ale (Westmalle yeast)


1 lb of plump raisins soaked in dark rum for one week then pureed and added at the end of the boil.

3 cups oak chips soaked in dark rum for one week added to secondary fermentation.


Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above, stir in candi sugar after 30 minutes of boiling.

Puree raisins with hot wort at end of boil and add back at flameout.

Ferment at 66-69 degrees.

Rack to keg or secondary and age for 3 months on rum soaked oak chips.

  1. Avatar of Bryan

    Just tapped this after a long 3 month wait. Smooth, clean, Belgian overtones with the soft raisin and rum wood flavors. One of my favorite brews! Will be doing this one again!


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