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Trappist Ale - Belgian Dubbel

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 3838
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 3117
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 2470
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 2415
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 1965
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1948
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1924
26B1. Belgian Dubbel
5.5 gal 7.7% 23.08 1.072 1.013
All Grain 1745
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 1550
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1534

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Dadler i ræva
24 L 7.51% 25.25 1.068 1.011
All Grain 6
Dubbel trubel
20 L 7.13% 19.26 1.062 1.007
BIAB 2
Awesome Recipe
4 L 6.93% 21.31 1.068 1.015
extract 2
Westmalle Dubbel
5.5 gal 7.13% 16.26 1.066 1.012
All Grain 21
조청 듀벨
20.8 L 6.92% 11.09 1.060 1.008
All Grain 3
Dubble meggy
15 L 6.6% 20.52 1.059 1.009
All Grain 7
ST. BENEDICT INN
22 L 7.15% 15.56 1.066 1.011
All Grain 7
CherryDubby
27 L 7.75% 21.01 1.071 1.012
All Grain 9
Belgian Dubbel
20 L 6.35% 23.22 1.065 1.017
All Grain 12
Dubbel
21 L 7.25% 19.21 1.070 1.015
BIAB 31

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 326 Belgian Grain roasted malt 115°L
34 4% 0% - 28%
Belgian - Pilsner 211 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 126 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
German - Pilsner 111 German Grain base malt 1.6°L
38 62% 8% - 92%
Belgian - CaraMunich 91 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Belgian Candi Sugar - Amber/Brown (60L) 89 Sugar sugar 60°L
38 8% 3% - 20%
Candi Syrup - Belgian Candi Syrup - D-90 87 Sugar sugar 90°L
32 8% 2% - 22%
Belgian - Biscuit 83 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian - Pale Ale 71 Belgian Grain base malt 3.4°L
38 51% 8% - 93%
Belgian Candi Sugar - Dark (275L) 67 Sugar sugar 275°L
38 8% 1% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 153 5.5 46% 1% - 100%
Saaz 151 3.5 46% 7% - 100%
Tettnanger 80 4.5 55% 14% - 100%
Magnum 72 15 54% 10% - 100%
Hallertau Hersbrucker 59 4 43% 10% - 100%
Hallertau Mittelfruh 58 3.75 46% 13% - 100%
East Kent Goldings 36 5 52% 3% - 100%
Domestic Hallertau 29 3.9 49% 20% - 100%
Fuggles 29 4.5 42% 13% - 100%
Perle 26 8.2 46% 13% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 27 Belgian Grain roasted malt 115°L
34 39% 16% - 62%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 32% 17% - 47%
Belgian - CaraMunich 9 Belgian Grain crystal malt 50°L
33 38% 17% - 63%
Belgian - Biscuit 7 Belgian Grain roasted malt 23°L
35 23% 17% - 38%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 34% 12% - 73%
American - Aromatic Malt 5 American Grain base malt 20°L
35 24% 17% - 48%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 69% 50% - 100%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 31% 30% - 31%
Belgian - Cara 45L 3 Belgian Grain crystal malt 42°L
34 50% 50% - 50%
German - CaraRed 2 German Grain crystal malt 20°L
34 28% 19% - 37%

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 72 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 65 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 59 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 59 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Ale 1214 44 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 33 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 22 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Mangrove Jack - Belgian Abbey M47 21 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Mangrove Jack - Belgian Tripel M31 20 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis - Safbrew - General/Belgian Yeast S-33 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 58 Water Agt Mash 18% 0% - 100%
Whirlfloc 57 Water Agt Boil 65% 0% - 100%
Irish Moss 43 Fining Boil 79% 1% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 18% 0% - 75%
Calcium Chloride (dihydrate) 25 Water Agt Mash 21% 0% - 71%
Epsom Salt 23 Water Agt Mash 7% 0% - 33%
Lactic acid 21 Water Agt Mash 81% 3% - 100%
Chalk 14 Water Agt Mash 9% 0% - 50%
Table Salt 13 Water Agt Mash 13% 0% - 100%
Baking Soda 12 Water Agt Mash 2% 0% - 13%

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