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	10501
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	6115
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	5381
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4964
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4903
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	4423
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	4221
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3476
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2676
Grimbergen (Brewie)	20 L	6.81%	24.37	1.065	1.013		BIAB	2346

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dubbel	5.5 gal	7%	30.45	1.068	1.015		extract	37
Fat Friar	5.5 gal	7.09%	28.02	1.065	1.011		All Grain	84
Hops Kitchen Abbey-style Ale	5.5 gal	7.44%	25.25	1.074	1.018		All Grain	106
26-030 Marc belgian dubbel 300 litros	295 L	6.24%	18.03	1.063	1.016		All Grain	43
dubbel	5.5 gal	6.78%	22.65	1.066	1.015		All Grain	41
Belgian Dubbel MB Ellada 2026	23 L	6.61%	21.94	1.064	1.014		All Grain	54
Double or Nothing	5.5 gal	7.39%	21.13	1.069	1.012		All Grain	51
Belgian Double Bastard	20 L	7.61%	81.11	1.067	1.009		All Grain	61
Dubbel	21 L	7.2%	24.55	1.064	1.009		All Grain	81
Dubbel Trubble	11.5 gal	6.2%	18.05	1.059	1.012		All Grain	90

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	516		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	312	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	179		Sugar	sugar	60°L	38	8%	2% - 17%
Belgian Candi Syrup - D-90	162		Sugar	sugar	90°L	32	8%	3% - 44%
Aromatic	157		Grain	base malt	38°L	33	5%	1% - 15%
Belgian - CaraMunich	141	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian Candi Sugar - Dark (275L)	130		Sugar	sugar	275°L	38	7%	1% - 25%
Munich - Light 10L	128		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian - Biscuit	124	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
German - Pilsner	124	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	274	3.5	47%	7% - 100%
Styrian Goldings	265	5.5	46%	1% - 100%
Tettnanger	132	4.5	57%	14% - 100%
Hallertau Mittelfruh	105	3.75	45%	10% - 100%
Magnum	105	15	53%	8% - 100%
Hallertau Hersbrucker	90	4	43%	7% - 100%
East Kent Goldings	69	5	48%	3% - 100%
Fuggles	50	4.5	43%	3% - 100%
Perle	48	8.2	48%	10% - 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	131	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	109	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	94	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Trappist High Gravity 3787	91	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	62	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Abbey M47	52	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
Wyeast - Belgian Abby Ale II 1762	40	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Wyeast - Belgian Ardennes 3522	35	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	187	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	123	Water Agt	Mash	18%	0% - 100%
Epsom Salt	103	Water Agt	Mash	7%	0% - 50%
Whirlfloc	99	Water Agt	Boil	55%	0% - 100%
Lactic acid	84	Water Agt	Mash	70%	0% - 100%
Irish Moss	80	Fining	Boil	61%	0% - 100%
Calcium Chloride (anhydrous)	53	Water Agt	Mash	17%	0% - 67%
Baking Soda	49	Water Agt	Mash	7%	0% - 40%
Chalk	41	Water Agt	Mash	10%	0% - 69%
Phosphoric acid	40	Water Agt	Mash	70%	0% - 100%

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