Dubbel de la Vallée 1 All Grain matt-paterson 2026-04-04 44 52 75 1.05 1.004 6 Weyermann Pilsner Malt 1 Grain 7 75 3 Weyermann Munich I 1 Grain 1.2 75 3 Weyermann Vienna Malt 1 Grain 0.4 75 3 Gladfield Shepherds Delight 1 Grain 0.35 75 3 Gladfield Toffee Malt 1 Grain 0.3 75 3 Weyermann CaraHell 1 Grain 0.25 75 3 Gladfield Light Chocolate Malt 1 Grain 0.07 75 3 D240 Candi Sugar 1 Grain 75 3 Pacific Jade 1 10 0.015 Boil 60 Czech Saaz 1 10 0.04 Boil 60 Czech Saaz 1 10 0.025 Boil 10 LalBrew Abbaye 1 Ale

Dry

0.07 Whirlfloc 1 Other Boil 0 0 TRUE Yeast nutrient 1 Other Boil 0 0.005 TRUE Calcium Sulfate 1 Water Agent Water Agent 0 0.01 TRUE Calcium Chloride 1 Water Agent Water Agent 0 0.004 TRUE Mash 1 20 76 saccharification 1 Infusion 30 65 60 mash_out 1 Temperature 76 10 3 3 18.5 7 22.5 4 22.5 # 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.