Belgian Strong Ale - Belgian Dubbel (BJCP 2008)
Top 10 Belgian Dubbel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kulminator Belgian Dubbel |
3.5 gal | 7.17% | 23.15 | 1.070 | 1.016 | All Grain | 6451 | |
| CM Dubbel |
25 L | 6.92% | 23.9 | 1.062 | 1.010 | All Grain | 4528 | |
| 2015. - Chimay Red (Dubbel) |
6 gal | 8% | 22.17 | 1.079 | 1.018 | All Grain | 4438 | |
| Chimay Clone |
5.5 gal | 7.08% | 19.25 | 1.070 | 1.016 | All Grain | 4310 | |
| Dreaded Belgian Dubbel #1 |
13 gal | 7.62% | 21.6 | 1.077 | 1.019 | All Grain | 3363 | |
| Westvleteren 8 |
5.5 gal | 8.13% | 48.1 | 1.072 | 1.010 | All Grain | 3220 | |
| Monk Drool |
11 gal | 7.3% | 27.13 | 1.074 | 1.019 | All Grain | 2354 | |
| Brown Paper Dubbel |
5 gal | 8.12% | 0 | 1.076 | 1.014 | All Grain | 2107 | |
| Orange Belgian Strong Ale |
6 gal | 6.49% | 24.59 | 1.065 | 1.015 | All Grain | 1948 | |
| Belgian Abbey Ale |
5 gal | 6.08% | 28.89 | 1.060 | 1.013 | extract | 1885 |
Newest Belgian Dubbel (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Excel #5 |
18 L | 6.14% | 23.31 | 1.067 | 1.020 | All Grain | 6 | |
| Ingredient Draft Belgian |
5 gal | 6.97% | 19.37 | 1.070 | 1.016 | All Grain | 66 | |
| Belgian |
20 L | 6.97% | 26.64 | 1.060 | 1.007 | All Grain | 23 | |
| Belgisk Dubbel BCS |
23 L | 7.88% | 20.55 | 1.067 | 1.007 | All Grain | 44 | |
| Roek Trappist Dubbel |
10.5 gal | 6.24% | 36.46 | 1.061 | 1.014 | All Grain | 98 | |
| Dubbel |
5 gal | 7.71% | 30.71 | 1.067 | 1.008 | BIAB | 143 | |
| Double |
4 gal | 7.17% | 22.47 | 1.062 | 1.007 | BIAB | 43 | |
| Dubbel (correta) |
15 L | 7.09% | 23.4 | 1.065 | 1.011 | All Grain | 86 | |
| Belglace |
15 L | 6.43% | 0 | 1.060 | 1.011 | All Grain | 54 | |
| Dubbel Monk |
1 gal | 6.93% | 24.45 | 1.070 | 1.018 | extract | 95 |
Fermentables Used In Belgian Dubbel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 221 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 12% |
| Belgian - Pilsner | 139 | Belgian | Grain | base malt |
1.6°L
|
37 | 64% | 12% - 100% |
| Belgian - Aromatic | 73 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 2% - 15% |
| Belgian Candi Sugar - Amber/Brown (60L) | 73 | Sugar | sugar |
60°L
|
38 | 8% | 1% - 20% | |
| Munich - Light 10L | 59 | Grain | specialty malt |
10°L
|
33 | 15% | 2% - 54% | |
| Belgian - CaraMunich | 58 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 14% |
| German - Pilsner | 52 | German | Grain | base malt |
1.6°L
|
38 | 62% | 3% - 100% |
| Cane Sugar | 52 | Sugar | sugar |
0°L
|
46 | 6% | 1% - 15% | |
| Belgian - Biscuit | 51 | Belgian | Grain | roasted malt |
23°L
|
35 | 6% | 1% - 14% |
| Candi Syrup - Belgian Candi Syrup - Dark (80L) | 48 | Sugar | sugar |
80°L
|
32 | 7% | 2% - 18% |
Hops Used In Belgian Dubbel (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 130 | 5.5 | 44% | 7% - 100% |
| Saaz | 96 | 3.5 | 39% | 9% - 100% |
| Tettnanger | 52 | 4.5 | 52% | 7% - 100% |
| Hallertau Hersbrucker | 39 | 4 | 39% | 10% - 68% |
| Hallertau Mittelfruh | 31 | 3.75 | 41% | 8% - 89% |
| Magnum | 31 | 15 | 54% | 3% - 100% |
| Cascade | 30 | 7 | 33% | 11% - 100% |
| Willamette | 27 | 4.5 | 32% | 13% - 100% |
| Fuggles | 26 | 4.5 | 34% | 7% - 100% |
| Perle | 24 | 8.2 | 46% | 6% - 100% |
Steeping Grains Used In Belgian Dubbel (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 19 | Belgian | Grain | roasted malt |
115°L
|
34 | 35% | 2% - 100% |
| Belgian - Biscuit | 9 | Belgian | Grain | roasted malt |
23°L
|
35 | 24% | 10% - 50% |
| Belgian - CaraMunich | 8 | Belgian | Grain | crystal malt |
50°L
|
33 | 31% | 13% - 62% |
| Belgian - Aromatic | 8 | Belgian | Grain | roasted malt |
38°L
|
33 | 24% | 10% - 40% |
| Caramel / Crystal 60L | 6 | Grain | crystal malt |
60°L
|
34 | 41% | 8% - 100% | |
| Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 37% | 20% - 67% | |
| Belgian - Cara 45L | 5 | Belgian | Grain | crystal malt |
42°L
|
34 | 51% | 17% - 100% |
| Belgian - Caramel Pils | 3 | Belgian | Grain | crystal malt |
8°L
|
34 | 30% | 20% - 38% |
| American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 14% | 5% - 20% |
| Belgian - CaraVienne | 3 | Belgian | Grain | crystal malt |
20°L
|
34 | 24% | 19% - 30% |
Yeasts Used In Belgian Dubbel (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| White Labs - Monastary Ale Yeast WLP500 | 43 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Wyeast - Belgian Ale 1214 | 43 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 39 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 38 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 34 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - Trappist High Gravity 3787 | 31 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Belgian Ale Yeast WLP550 | 19 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Wyeast - Belgian Ardennes 3522 | 19 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Wyeast - Belgian Abby Ale II 1762 | 19 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 15 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Belgian Dubbel (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 44 | Fining | Boil | 67% | 0% - 100% |
| Whirlfloc | 30 | Fining | Boil | 80% | 0% - 100% |
| Gypsum | 26 | Water Agt | Mash | 25% | 0% - 100% |
| Calcium Chloride (dihydrate) | 11 | Water Agt | Mash | 11% | 0% - 34% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 15% | 0% - 60% |
| Lactic acid | 10 | Water Agt | Mash | 65% | 16% - 100% |
| Epsom Salt | 9 | Water Agt | Mash | 8% | 0% - 33% |
| Baking Soda | 8 | Water Agt | Mash | 14% | 0% - 41% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Mash | 40% | 0% - 100% |
| Phosphoric acid | 5 | Water Agt | Mash | 97% | 89% - 99% |
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