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	10224
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5957
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	5239
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4800
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4724
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	4229
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	4017
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3373
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2503
Belgian Dubbel (1 Gallon)	1 gal	7.77%	21.43	1.069	1.010		Partial Mash	2117

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dubbel Entry Bookkeeping	5.5 gal	7.53%	27.25	1.073	1.016		All Grain	37
Belgian Dubbel	19 L	6.79%	19.15	1.066	1.015		BIAB	46
Belgian Dubbel (MB)	5 gal	6.94%	24.94	1.066	1.014		BIAB	34
Dubbel	5 L	6.38%	18.64	1.065	1.016		extract	51
Baraki	20 L	7.52%	20.67	1.068	1.011		BIAB	47
Desert Abbey Dubbel	5 gal	7.19%	24.93	1.071	1.016		All Grain	52
Awesome Recipe	20 L	7.42%	0	1.073	1.016		All Grain	69
Black Scapular Dubbel	6 gal	7.95%	21.02	1.068	1.007		BIAB	55
Belgium Dubbel	22 L	6.86%	9.86	1.062	1.010		All Grain	78
Session Belgian Dubbel	18 L	6.15%	29.97	1.053	1.006		BIAB	79

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	513		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	310	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	176		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	156		Grain	base malt	38°L	33	5%	1% - 15%
Belgian Candi Syrup - D-90	156		Sugar	sugar	90°L	32	8%	3% - 25%
Belgian - CaraMunich	137	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian Candi Sugar - Dark (275L)	128		Sugar	sugar	275°L	38	7%	1% - 25%
Belgian - Biscuit	126	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Munich - Light 10L	125		Grain	specialty malt	10°L	33	14%	3% - 85%
German - Pilsner	122	German	Grain	base malt	1.6°L	38	60%	5% - 94%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	267	3.5	47%	7% - 100%
Styrian Goldings	264	5.5	46%	1% - 100%
Tettnanger	129	4.5	57%	14% - 100%
Magnum	104	15	53%	8% - 100%
Hallertau Mittelfruh	101	3.75	45%	10% - 100%
Hallertau Hersbrucker	88	4	43%	7% - 100%
East Kent Goldings	68	5	48%	3% - 100%
Fuggles	48	4.5	43%	3% - 100%
Perle	45	8.2	48%	18% - 100%
Northern Brewer	39	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	130	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	108	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	95	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Trappist High Gravity 3787	92	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	65	Lallemand	Belgian Ales	High	Medium	80%	63°F	77°F
Wyeast - Belgian Ale 1214	59	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	50	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Abby Ale II 1762	38	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Wyeast - Belgian Ardennes 3522	36	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	182	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	117	Water Agt	Mash	17%	0% - 100%
Whirlfloc	98	Fining	Boil	54%	0% - 100%
Epsom Salt	96	Water Agt	Mash	6%	0% - 47%
Lactic acid	85	Water Agt	Mash	70%	0% - 100%
Irish Moss	79	Fining	Mash	61%	0% - 100%
Calcium Chloride (anhydrous)	54	Water Agt	Mash	16%	0% - 65%
Baking Soda	48	Water Agt	Mash	7%	0% - 40%
Chalk	40	Water Agt	Mash	11%	0% - 69%
Phosphoric acid	38	Water Agt	Mash	68%	0% - 100%

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