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	10432
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	6058
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	5326
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4902
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4851
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	4351
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	4172
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3432
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2606
Grimbergen (Brewie)	20 L	6.81%	24.37	1.065	1.013		BIAB	2278

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel	5.5 gal	7.28%	24.09	1.068	1.012		BIAB	44
Belgian Dubbel 2026	34 gal	7.33%	63.7	1.066	1.010		All Grain	34
Dubbel Trubbel	21 L	7.02%	17.25	1.067	1.013		extract	43
Dubbel_8-17-26	5.5 gal	6.83%	20.53	1.065	1.013		All Grain	45
KB18-2026 Beste Kameraod 1000l	1340 L	7.41%	24.18	1.077	1.021		All Grain	36
Mr. Beer - Abbey Dubbel Trappist-Style Ale (2G)	2.25 gal	5.64%	7.61	1.053	1.010		extract	47
Dubbel PWD	5 L	6.87%	25.31	1.066	1.014		All Grain	58
Eviction Notice -Strong Amber Ale 07182026	5.5 gal	6.19%	26.74	1.062	1.015		All Grain	78
Abandoned Bruin	20.8 L	6.5%	17.95	1.060	1.011		All Grain	56
H2HDubbel	20 L	6.7%	23.43	1.062	1.011		All Grain	64

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	521		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)	181		Sugar	sugar	60°L	38	8%	2% - 17%
Belgian Candi Syrup - D-90	164		Sugar	sugar	90°L	32	8%	3% - 44%
Aromatic	158		Grain	base malt	38°L	33	5%	1% - 15%
Belgian - CaraMunich	140	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	127		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian - Biscuit	125	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	272	3.5	47%	7% - 100%
Styrian Goldings	265	5.5	46%	1% - 100%
Tettnanger	131	4.5	57%	14% - 100%
Magnum	105	15	53%	8% - 100%
Hallertau Mittelfruh	104	3.75	45%	10% - 100%
Hallertau Hersbrucker	89	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	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	67	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	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	39	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Mangrove Jack - Belgian Tripel M31	35	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	186	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	121	Water Agt	Mash	18%	0% - 100%
Epsom Salt	101	Water Agt	Mash	7%	0% - 50%
Whirlfloc	100	Water Agt	Boil	54%	0% - 100%
Lactic acid	89	Water Agt	Mash	69%	0% - 100%
Irish Moss	80	Fining	Boil	61%	0% - 100%
Calcium Chloride (anhydrous)	55	Water Agt	Mash	16%	0% - 67%
Baking Soda	48	Water Agt	Mash	7%	0% - 40%
Chalk	41	Water Agt	Mash	10%	0% - 69%
Phosphoric acid	39	Water Agt	Mash	70%	0% - 100%

Photos