Belgian Strong Ale - Belgian Dubbel (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 7269
2015. - Chimay Red (Dubbel)
6 gal 8% 22.17 1.079 1.018
All Grain 4988
Chimay Clone
5.5 gal 7.08% 19.25 1.070 1.016
All Grain 4906
CM Dubbel
25 L 6.92% 23.9 1.062 1.010
All Grain 4858
Westvleteren 8
5.5 gal 8.13% 48.1 1.072 1.010
All Grain 3979
Dreaded Belgian Dubbel #1
13 gal 7.62% 21.6 1.077 1.019
All Grain 3644
Monk Drool
11 gal 7.3% 27.13 1.074 1.019
All Grain 2899
Belgian Abbey Ale
5 gal 6.08% 28.89 1.060 1.013
extract 2499
Brown Paper Dubbel
5 gal 8.12% 0 1.076 1.014
All Grain 2386
Orange Belgian Strong Ale
6 gal 6.49% 24.59 1.065 1.015
All Grain 2310

Newest Belgian Dubbel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Dubbel Vikinga
24 L 6.37% 55.11 1.062 1.013
extract 20
Belgian Dubbel Sierra Picachos
19 L 6.74% 24.61 1.071 1.020
All Grain 72
Awesome Recipe
5.5 gal 5.01% 0 1.051 1.013
BIAB 51
Awesome Recipe
5.5 gal 6.28% 0 1.064 1.016
All Grain 50
CERVEZATLAN_BELGIAN DUBBEL
20.8 L 6.62% 22.83 1.065 1.014
All Grain 96
Cara Mia
35 L 6.92% 13.25 1.061 1.008
All Grain 78
MB Belgian Dubbel
1.188 gal 7.74% 17.2 1.073 1.014
BIAB 93
Anna's Rye Dubbel
5.5 gal 6.53% 18.89 1.064 1.015
All Grain 106
Dubbel a1.00
10 L 7.28% 19.79 1.063 1.008
All Grain 101
Trappist style
20.8 L 6.77% 24.95 1.059 1.008
BIAB 123

Fermentables Used In Belgian Dubbel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 231 Grain crystal malt 115°L
34 4% 0% - 12%
Belgian - Pilsner 146 Belgian Grain base malt 1.6°L
37 64% 12% - 100%
Aromatic 76 Grain base malt 38°L
33 5% 2% - 15%
Belgian Candi Sugar - Amber/Brown (60L) 75 Sugar sugar 60°L
38 8% 1% - 20%
Munich - Light 10L 61 Grain specialty malt 10°L
33 15% 2% - 54%
Belgian - CaraMunich 60 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Cane Sugar 54 Sugar sugar 0°L
46 6% 1% - 15%
Belgian - Biscuit 53 Belgian Grain roasted malt 23°L
35 5% 1% - 14%
German - Pilsner 52 German Grain base malt 1.6°L
38 62% 3% - 100%
Belgian Candi Sugar - Dark (275L) 50 Sugar sugar 275°L
38 8% 3% - 16%

Hops Used In Belgian Dubbel (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 136 5.5 44% 7% - 100%
Saaz 105 3.5 39% 9% - 100%
Tettnanger 57 4.5 52% 7% - 100%
Hallertau Hersbrucker 39 4 39% 10% - 68%
Hallertau Mittelfruh 36 3.75 44% 8% - 89%
Magnum 34 15 54% 3% - 100%
Cascade 33 7 34% 11% - 100%
Willamette 27 4.5 33% 13% - 100%
Perle 27 8.2 46% 6% - 100%
Fuggles 26 4.5 34% 7% - 100%

Steeping Grains Used In Belgian Dubbel (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 20 Grain crystal malt 115°L
34 36% 2% - 100%
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 24% 10% - 50%
Aromatic 8 Grain base malt 38°L
33 24% 10% - 40%
Belgian - CaraMunich 8 Belgian Grain crystal malt 50°L
33 31% 13% - 62%
Caramel / Crystal 60L 6 Grain crystal malt 60°L
34 41% 8% - 100%
Cara 45L 6 Grain crystal malt 42°L
34 51% 17% - 100%
Munich - Light 10L 5 Grain specialty malt 10°L
33 37% 20% - 67%
American - Chocolate 3 American Grain roasted malt 350°L
29 14% 5% - 20%
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%

Yeasts Used In Belgian Dubbel (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safbrew - Abbaye Yeast BE-256 44 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - Belgian Ale 1214 44 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Monastary Ale Yeast WLP500 44 White Labs Ales High Medium 77.5% 65°F 72°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 35 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 34 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Lallemand - LALBREW┬« ABBAYE BELGIAN ALE YEAST 22 Lallemand Belgian Ales High Medium 88% 63°F 77°F
Wyeast - Belgian Abby Ale II 1762 19 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Wyeast - Belgian Ardennes 3522 19 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Belgian Ale Yeast WLP550 19 White Labs Ale Med-High Medium 81.5% 68°F 78°F

Other Ingredients Used In Belgian Dubbel (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 45 Fining Boil 66% 0% - 100%
Whirlfloc 31 Water Agt Mash 77% 0% - 100%
Gypsum 30 Water Agt Mash 21% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 10% 0% - 34%
Lactic acid 13 Water Agt Mash 71% 16% - 100%
Epsom Salt 12 Water Agt Mash 7% 0% - 33%
Baking Soda 10 Water Agt Mash 14% 0% - 41%
Calcium Chloride (dihydrate) 10 Water Agt Mash 15% 0% - 60%
Calcium Chloride (anhydrous) 5 Water Agt Mash 40% 0% - 100%
Phosphoric acid 5 Water Agt Mash 97% 89% - 99%

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