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	8420
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5303
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4599
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4180
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	3779
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3389
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	2977
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	2966
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	2930
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	1580

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dubbel Down at the Abbey	5 gal	7.11%	26.45	1.071	1.017		BIAB	26
Dubbel Play	6 gal	6.85%	22.55	1.063	1.013		All Grain	25
Capeagle Dubbel	100 L	7.41%	22.05	1.072	1.015		All Grain	12
Dubbel ish	5.5 gal	6.97%	26.37	1.068	1.015		All Grain	20
Late March Belgian ale 3/31	4 gal	6.94%	28.84	1.057	1.004		extract	59
dubbel	5.5 gal	6.84%	0	1.067	1.015		BIAB	33
Belgian Dubbel	5 gal	6.45%	41.12	1.065	1.016		All Grain	80
DUBBEL COLAB GRC	500 L	7.34%	25.83	1.079	1.023		All Grain	42
Belgian Double	22 L	7.58%	32.89	1.064	1.007		All Grain	51
Belgian Lignt Dubbel	55 L	5.71%	40.22	1.055	1.012		All Grain	61

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	467		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)	159		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	150		Grain	base malt	38°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	129		Sugar	sugar	90°L	32	8%	3% - 22%
Belgian - CaraMunich	128	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
German - Pilsner	121	German	Grain	base malt	1.6°L	38	59%	5% - 92%
Munich - Light 10L	120		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian - Biscuit	116	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	115		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	239	5.5	46%	1% - 100%
Saaz	230	3.5	47%	7% - 100%
Tettnanger	113	4.5	57%	14% - 100%
Magnum	91	15	53%	8% - 100%
Hallertau Mittelfruh	88	3.75	45%	10% - 100%
Hallertau Hersbrucker	79	4	43%	7% - 100%
East Kent Goldings	60	5	48%	3% - 100%
Fuggles	47	4.5	43%	3% - 100%
Perle	38	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	87	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Monastary Ale Yeast WLP500	84	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Mangrove Jack - Belgian Abbey M47	51	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Ale 1214	51	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°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	42	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	32	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	144	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	91	Water Agt	Mash	17%	0% - 100%
Whirlfloc	89	Water Agt	Boil	58%	0% - 100%
Epsom Salt	77	Water Agt	Mash	6%	0% - 38%
Irish Moss	75	Fining	Boil	62%	0% - 100%
Lactic acid	69	Water Agt	Mash	71%	0% - 100%
Baking Soda	39	Water Agt	Mash	7%	0% - 40%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	15%	0% - 67%
Chalk	34	Water Agt	Mash	9%	0% - 69%
Phosphoric acid	28	Water Agt	Mash	70%	4% - 100%

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