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	9599
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5617
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4950
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4463
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4433
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3847
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	3519
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3199
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2084
Belgian Dubbel (1 Gallon)	1 gal	7.77%	21.43	1.069	1.010		Partial Mash	1821

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vespers Belgique Amber	215 L	5.27%	29.28	1.052	1.011		All Grain	26
Dubbel 2025	220 gal	7.14%	23.75	1.068	1.013		All Grain	37
Belgian Dark	18 L	6.48%	22.69	1.062	1.013		All Grain	28
Dubbel	5.25 gal	8.48%	41.85	1.079	1.015		All Grain	29
Belgian Dubbel	12 L	8%	18.19	1.067	1.006		BIAB	95
Dubble	10 L	6.96%	16.76	1.059	1.006		All Grain	36
Awesome Recipe	2200 L	7.93%	0	1.071	1.011		All Grain	27
Double #6	6 L	7.53308%	50.8184	1.072	1.015		All Grain	39
First Dubbel	20 L	5.08%	31.34	1.050	1.011		BIAB	130
Seeing Pink Elephants	6 gal	8.37%	28.29	1.077	1.013		All Grain	55

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	497		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	295	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	171		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	157		Grain	base malt	38°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	145		Sugar	sugar	90°L	32	8%	3% - 25%
Belgian - CaraMunich	135	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian - Biscuit	124	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	124		Sugar	sugar	275°L	38	7%	1% - 25%
Munich - Light 10L	122		Grain	specialty malt	10°L	33	14%	3% - 85%
German - Pilsner	119	German	Grain	base malt	1.6°L	38	60%	5% - 92%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	255	5.5	46%	1% - 100%
Saaz	252	3.5	47%	7% - 100%
Tettnanger	126	4.5	56%	14% - 100%
Magnum	101	15	54%	8% - 100%
Hallertau Mittelfruh	95	3.75	45%	10% - 100%
Hallertau Hersbrucker	88	4	43%	7% - 100%
East Kent Goldings	64	5	48%	3% - 100%
Fuggles	47	4.5	43%	3% - 100%
Perle	42	8.2	49%	20% - 100%
Northern Brewer	37	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	125	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	97	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	93	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Monastary Ale Yeast WLP500	92	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Ale 1214	58	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	57	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Mangrove Jack - Belgian Abbey M47	50	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Abby Ale II 1762	37	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Wyeast - Belgian Ardennes 3522	37	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	170	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	106	Water Agt	Mash	17%	0% - 100%
Whirlfloc	95	Water Agt	Boil	56%	0% - 100%
Epsom Salt	90	Water Agt	Mash	6%	0% - 38%
Lactic acid	81	Water Agt	Mash	72%	0% - 100%
Irish Moss	78	Fining	Boil	62%	0% - 100%
Calcium Chloride (anhydrous)	50	Water Agt	Mash	16%	0% - 67%
Baking Soda	45	Water Agt	Mash	7%	0% - 40%
Chalk	37	Water Agt	Mash	11%	0% - 69%
Yeast Nutrient	34	Other	Boil	34%	0% - 100%

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