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Belgian Strong Ale - Belgian Dubbel



Top 10 Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
VaiduoklÄ—
12.5 L 7.72% 20.91 1.071 1.012
All Grain 6999
Kulminator Belgian Dubbel
3.5 gal 7.17% 23.15 1.070 1.016
All Grain 4572
CM Dubbel
25 L 6.92% 23.9 1.062 1.010
All Grain 3397
2015. - Chimay Red (Dubbel)
6 gal 8% 22.17 1.079 1.018
All Grain 3105
Chimay Clone
5.5 gal 7.08% 19.25 1.070 1.016
All Grain 2702
Dreaded Belgian Dubbel #1
13 gal 7.62% 21.6 1.077 1.019
All Grain 2642
Westvleteren 8
5.5 gal 8.13% 48.1 1.072 1.010
All Grain 1939
Belgian Brown
5.5 gal 6.99% 23.62 1.065 1.012
All Grain 1561
Brown Paper Dubbel
5 gal 8.12% 0 1.076 1.014
All Grain 1542
Monk Drool
11 gal 7.3% 27.13 1.074 1.019
All Grain 1532

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Dubbel Time
5 gal 8.66% 31.73 1.083 1.017
All Grain 2
Dubbel Reserve
5.5 gal 4.88% 0 1.051 1.013
All Grain 9
Dubbel
30 L 7.21% 20.96 1.067 1.012
All Grain 5
belgian brown ale
12 gal 8.42% 31.23 1.081 1.017
BIAB 7
Gulden Draak Clone?
3 gal 9.45% 38.71 1.091 1.019
BIAB 9
Trappist Ale
5 gal 6.32% 47.55 1.059 1.011
Partial Mash 20
Dubbel Trouble
20 L 9.21% 55.75 1.077 1.006
All Grain 34
Dubbel Olive
5.5 gal 6.72% 30.99 1.066 1.015
All Grain 35
Juldubbel
22 L 7.56% 28.87 1.072 1.014
All Grain 24
Dubbel
71 gal 7.32% 25.22 1.073 1.017
All Grain 37

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 151 Belgian Grain roasted malt 115°L
34 4% 0% - 12%
Belgian - Pilsner 98 Belgian Grain base malt 1.6°L
37 64% 12% - 94%
Belgian - Aromatic 56 Belgian Grain roasted malt 38°L
33 5% 1% - 13%
Belgian - CaraMunich 49 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Belgian Candi Sugar - Amber/Brown (60L) 46 Sugar sugar 60°L
38 7% 2% - 14%
Munich - Light 10L 42 Grain specialty malt 10°L
33 15% 2% - 54%
Belgian - Pale Ale 38 Belgian Grain base malt 3.4°L
38 60% 5% - 89%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 38 Sugar sugar 80°L
32 8% 2% - 18%
Cane Sugar 36 Sugar sugar 0°L
46 6% 1% - 15%
German - Pilsner 35 German Grain base malt 1.6°L
38 62% 3% - 100%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 89 5.5 46% 7% - 100%
Saaz 60 3.5 37% 9% - 100%
Tettnanger 30 4.5 55% 7% - 100%
Hallertau Hersbrucker 29 4 37% 10% - 68%
Hallertau Mittelfruh 22 3.75 42% 8% - 89%
Willamette 20 4.5 30% 13% - 63%
Magnum 20 15 58% 3% - 100%
Domestic Hallertau 18 3.9 39% 3% - 93%
Fuggles 17 4.5 37% 14% - 60%
Perle 17 8.2 48% 6% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 16 Belgian Grain roasted malt 115°L
34 33% 2% - 100%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 24% 10% - 40%
Belgian - Biscuit 8 Belgian Grain roasted malt 23°L
35 21% 10% - 41%
Belgian - CaraMunich 7 Belgian Grain crystal malt 50°L
33 32% 13% - 62%
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%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 44% 8% - 100%
Belgian - Caramel Pils 3 Belgian Grain crystal malt 8°L
34 30% 20% - 38%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 24% 19% - 30%
Aromatic Malt 2 Grain specialty malt 20°L
35 50% 31% - 69%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Belgian Ale 1214 35 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Monastary Ale Yeast WLP500 33 White Labs Ales High Medium 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 29 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 29 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Trappist High Gravity 3787 25 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 20 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 15 Wyeast Ale 0.12 Medium 75% 65°F 75°F
White Labs - Belgian Ale Yeast WLP550 15 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - General/Belgian Yeast S-33 10 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 10 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
Irish Moss 36 Fining Boil 67% 0% - 100%
Whirlfloc 20 Fining Boil 87% 9% - 100%
Gypsum 15 Water Agt Mash 19% 0% - 63%
Calcium Chloride (dihydrate) 9 Water Agt Mash 13% 0% - 60%
Lactic acid 6 Water Agt Mash 48% 4% - 99%
Epsom Salt 4 Water Agt Mash 5% 0% - 13%
Calcium Chloride (dihydrate) 4 Water Agt Sparge 6% 0% - 19%
Table Salt 3 Water Agt Mash 0% 0% - 1%
Chalk 3 Water Agt Mash 23% 0% - 40%
Baking Soda 3 Water Agt Mash 3% 0% - 7%

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