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Dubbel de la Vallée
Grain bill
| Weyermann Pilsner Malt | 7 kg | 73.1% |
| Weyermann Munich I | 1.2 kg | 12.5% |
| Weyermann Vienna Malt | 0.4 kg | 4.2% |
| Gladfield Shepherds Delight | 0.35 kg | 3.7% |
| Gladfield Toffee Malt | 0.3 kg | 3.1% |
| Weyermann CaraHell | 0.25 kg | 2.6% |
| Gladfield Light Chocolate Malt | 0.07 kg | 0.7% |
| D240 Candi Sugar | — |
Adjuncts
| Whirlfloc | 1 tablet |
| Yeast nutrient | 5 g |
Hop schedule
| Hop | 60 min | 10 min |
|---|---|---|
| Pacific Jade | 15g | · |
| Czech Saaz | 40g | 25g |
Yeast
| LalBrew Abbaye | repitch from 2026-02-19 Belgian Blonde |
Water additions
| Calcium Sulfate | 10 g |
| Calcium Chloride | 4 g |
Process parameters
- Mash
- 65 °C / 60 min
- Strike
- 30 L
- Sparge
- 27 L at 76 °C
- Pre-boil
- 52 L
- Boil
- 75 min
- Post-boil
- 43 L
Fermentation schedule
| Primary Fermentation | 18.5 °C · 3 days |
| Diacetyl Rest | 22.5 °C · 7 days |
| Cold Crash | 22.5 °C · 4 days |
Dubbel de la Vallée
First proper double batch on the BrewZilla 65L Gen 4.1 — 44 L into the All Rounder fermenter. Traditional Belgian Dubbel built around a complex specialty bill plus D240 dark candi for depth.
Process notes
- Yeast strategy: Abbaye repitched from the 2026-02-19 Belgian Blonde batch. Washed, stored cold ~6 weeks, pitched healthy. No starter needed at this OG with that pitch size.
- Mash: 60 min at 65 °C then short mash-out to 76 °C. Sticking to a single sacc rest on a double-batch grain bed for time.
- Boil: 75 min. Pacific Jade for clean bittering, two Czech Saaz additions for noble character (60 and 10).
- Candi sugar: 2 × 454 g D240 X-Dark added at the 10-min mark — colour and the dried-fruit / raisin character that defines the style.
- Fermentation: Abbaye free-rise 22–25 °C, then ramp ~1 °C/day toward packaging. Pressure ferment on the spunding valve.
Result
Entered as Dubbel de la Vallée in the 2026 Euroclash (16 May).
Notes for next time
44 L into the 60 L All Rounder gave good headspace for the vigorous Abbaye start — no blowoff issues. Worth tracking final attenuation against the 2026-02-19 Blonde since it’s the same yeast generation; expect the D240 to leave slightly more residual sweetness than the Blonde despite the dextrose-free recipe.