Trappist Ale - Belgian Dubbel

A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.

Flavor Profile: Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepp

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars p

BJCP Style Guide

Top 10 Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	8525
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5337
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4644
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4212
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	3842
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3426
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3005
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	2997
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	2967
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	1625

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Le Petit Orange	5 gal	5.78%	25.14	1.051	1.007		All Grain	14
Hainaut	5.5 gal	7.21%	27.88	1.068	1.013		All Grain	39
Belgian Dubbel (small)	217 gal	7.11%	29.7	1.069	1.015		All Grain	35
Belgian Double	5.5 gal	6.97%	35.04	1.072	1.022		BIAB	35
Whisky Barrel Double	20 L	8.04%	13.78	1.074	1.017		extract	27
IN DUBBEL TROUBLE AGAIN	16 L	6.94%	20.32	1.068	1.015		All Grain	21
Ursus Arctos Dubbel	3 gal	6.96%	0	1.063	1.010		BIAB	66
BELGIAN DUBBEL	7 L	7.45%	17.18	1.071	1.014		All Grain	29
Kongsberg Dubbel	22 L	6.62%	23.31	1.062	1.011		All Grain	26
Dubbel Down at the Abbey	5 gal	7.36%	25.81	1.074	1.018		BIAB	80

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	469		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	280	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	160		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	151		Grain	base malt	38°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	131		Sugar	sugar	90°L	32	8%	3% - 22%
Belgian - CaraMunich	128	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Munich - Light 10L	121		Grain	specialty malt	10°L	33	14%	3% - 85%
German - Pilsner	121	German	Grain	base malt	1.6°L	38	59%	5% - 92%
Belgian - Biscuit	117	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	116		Sugar	sugar	275°L	38	7%	1% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	240	5.5	46%	1% - 100%
Saaz	233	3.5	47%	7% - 100%
Tettnanger	115	4.5	57%	14% - 100%
Magnum	92	15	54%	8% - 100%
Hallertau Mittelfruh	89	3.75	45%	10% - 100%
Hallertau Hersbrucker	80	4	43%	7% - 100%
East Kent Goldings	61	5	48%	3% - 100%
Fuggles	47	4.5	43%	3% - 100%
Perle	39	8.2	48%	20% - 100%
Northern Brewer	33	7.8	43%	9% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	28		Grain	crystal malt	115°L	34	42%	16% - 100%
Belgian - CaraMunich	12	Belgian	Grain	crystal malt	50°L	33	38%	17% - 63%
Aromatic	9		Grain	base malt	38°L	33	32%	17% - 47%
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	25%	17% - 38%
Aromatic Malt	6		Grain	specialty malt	20°L	35	26%	17% - 48%
German - CaraMunich I	5	German	Grain	crystal malt	39°L	34	35%	30% - 50%
Dingemans - Special B	4	Belgian	Grain	crystal malt	125°L	33.1	38%	20% - 50%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	42%	20% - 73%
Cara 45L	4		Grain	crystal malt	42°L	34	50%	50% - 50%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	69%	50% - 100%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Abbaye Yeast BE-256	124	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	91	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	89	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Monastary Ale Yeast WLP500	85	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Ale 1214	54	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Abbey M47	51	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	49	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	44	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Abby Ale II 1762	35	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Wyeast - Belgian Ardennes 3522	33	Wyeast	Ale	0.12	High	74%	65°F	85°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	148	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	93	Water Agt	Mash	17%	0% - 100%
Whirlfloc	91	Fining	Boil	58%	0% - 100%
Epsom Salt	78	Water Agt	Mash	6%	0% - 38%
Irish Moss	75	Fining	Boil	62%	0% - 100%
Lactic acid	71	Water Agt	Mash	72%	0% - 100%
Baking Soda	40	Water Agt	Mash	7%	0% - 40%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	15%	0% - 67%
Chalk	34	Water Agt	Mash	9%	0% - 69%
Phosphoric acid	30	Water Agt	Mash	70%	4% - 100%

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