I made this last year and enjoyed it. I decided to try it again but with some modifications. I first steeped Crystal Malt 40 and Crystal Malt 60 for more flavor. Then I added 2 packets of booster to simulate candi syrup. (That was my thinking at least.) Finally I used a different yeast from a local brew supply shop and fermented at 65 degrees. (I may try T-58 from MRB next time.) The results were great. I love Belgian beers and this nailed it.

I’ve been getting different Trappist Ales at a monastery nearby Westmalle & Rochefort Dubbels & tripels and really like them so I had to try the Abbey Trappist Dubbel. I tried one early @ 10 days and thought it was great. It’s been a month today and I have to say this is one of the tastiest recipes I’ve made. Besides the forward malt flavor and the Saab hop notes I expected to get & did one of the things that attracts me to the Trappist Ales is the distinctive yeast flavor they have. Hard for me to describe but a bit wild without being sour and they are still well balanced and easily drinkable. I am surprised at how right this recipe gets all these characteristics. A truly fine ale!

I brewed this up a month ago and have just now been enjoying some of the bottles. It's got an amazing flavor to it and goes well with just about anything. With the amount of hops in this kit you would totally expect it to be really hoppy like an IPA but it's not so. Highly recommend it.

I tried a couple right at the minimum conditioning time and wasn't wowed in the least. It was good but that was it. After another month of conditioning though it's moved from good to great. It's hearty while still being refreshingly drinkable malty but with just the right amount of hops. I'll brew this one again.