Description:

This well-rounded gluten-free dubbel recipe draws inspiration from the classic Westmalle Dubbel Trappist Ale, long regarded as a benchmark for rich flavor, smooth mouthfeel, and refined balance. Adapted from early extract recipes and extensive research into traditional barley-based clones, this version replaces conventional malts with a carefully selected blend of gluten-free grains, leaning toward rice over millet to achieve a dry finish and replicate the character of Belgian pilsner malt. Expect notes of chocolate, caramel, molasses, and dark fruit, supported by subtle herbal hops and a smooth, earthy finish. Using the same yeast, hops, and sugars as traditional recipes, this gluten-free formulation aims to closely mirror the original while serving as a solid foundation for further refinement within the gluten-free homebrewing community.

Ingredients:

• Water treatments
• 1.62 g Calcium Chloride (Mash 120 min)
• 1.14 g Gypsum (Calcium Sulfate) (Mash 120 min)
• Grains
• 1 lbs Rice Hulls (0.0 SRM)
• 6 lbs 8 oz Pale Rice Malt (1.1 SRM)
• 3 lbs Vienna Millet Malt (12.0 SRM)
• 2 lbs Pale Buckwheat Malt (2.0 SRM)
• 1 lbs Roasted Cara Millet Malt (42.0 SRM)
• 8.00 oz Chocolate Roasted Vianna Millet Malt (140.0 SRM)
• Enzymes
• 5.00 ml SEBstar HTL (Mash 120 min)
• 5.00 ml SEBflo TL (Mash 60 min)
• 4.00 ml AMG-300L (Mash 60 min)
• Boil additions
• 1.00 oz Saaz [3.8%] - Boil 60 min
• 1.00 oz Styrian Goldings [5.4%] - Boil 20 min
• 1.00 Whirlfloc Tablet (Boil 15 min)
• 2 lbs Candi Syrup, D-90 [Boil for 5 min] (90.0 SRM)
• Yeast
• 1 pkgs Belgian Abbey (Mangrove Jack's #M47)

Additional Instructions

Primary Ferment: 14
Secondary Ferment: 14

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.012
Alcohol by Vol: 7.0%
Color SRM: 27.0
Bitterness IBU: 27.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Matt S (updated)