Rum Raisin Belgian Dubbel HomeBrew Recipe
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
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.