Serious Eats: Recipes
Parting Glass Belgian Dubbel (For Intermediate Brewers)
Days before I left New York for St. Louis, my good friend Chris Cuzme invited me to write this dubbel recipe—I call it 'Parting Glass'—and brew it with him at 508 Gastrobrewery in Tribeca. He'd just been hired on as head brewer, and he wanted something that would pair well with 508's food for his first batch. It was a good send-off and a great honor. I can't wait to taste how it came out, but for now here are Chris' tasting notes:
Sweet dark fruits, fruitcake, and a touch of pumpernickel bread dance with elegant and complex phenolics. The beer is balanced and the yeast doesn't interfere with the flavors of the sweet malt and dark Belgian candi sugar; everything has its place. It is an incredible pairing beer for grilled fig, blue cheese, and serrano flatbread or mushroom pappardelle.
The recipe is modified slightly for brewing at home.
Original Gravity: 1.071
Final Gravity: 1.013
Bitterness: 25 IBUs
Color: 21 SRM (ruby brown)