Belgian Strong Ale - Belgian Dubbel

Top 10 Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vaiduoklė	12.5 L	7.52%	26.54	1.069	1.012		All Grain	5629
Kulminator Belgian Dubbel	3.5 gal	7.17%	23.15	1.070	1.016		All Grain	3068
CM Dubbel	25 L	6.92%	23.9	1.062	1.010		All Grain	2770
Dreaded Belgian Dubbel #1	13 gal	7.62%	21.6	1.077	1.019		All Grain	2184
2015. - Chimay Red (Dubbel)	6 gal	8%	22.17	1.079	1.018		All Grain	1887
Snooch's Dubbel Trubbel	5 gal	7.14%	36.41	1.073	1.018		extract	1487
Belgian Brown	5.5 gal	6.99%	23.62	1.065	1.012		All Grain	1270
Chimay Clone	5.5 gal	7.08%	19.25	1.070	1.016		All Grain	1163
Brown Paper Dubbel	5 gal	8.12%	0	1.076	1.014		All Grain	1140
Monk Drool	11 gal	7.3%	27.13	1.074	1.019		All Grain	1125

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Strong Belgian blond	12 L	7.29%	19.26	1.073	1.017		BIAB	10
sams dubbel	10 L	6.06%	0	1.058	1.012		All Grain	2
GrimRolf	25 L	4.17%	18.08	1.039	1.007		extract	3
dubbel	3.5 gal	6.98%	26.86	1.061	1.008		Partial Mash	7
Quad	20 L	7.33%	24.27	1.064	1.008		All Grain	9
Dubellaaaa	10 L	7.33%	0	1.068	1.013		extract	10
Dubble	4.9 gal	6.88%	32.58	1.070	1.018		extract	21
Bosteens Leffe klon	27 L	5.65%	20.26	1.055	1.012		All Grain	17
dubbel	17 L	7.07%	15.09	1.068	1.014		All Grain	13
Belgian Dubbel	15 L	9.1%	34.64	1.084	1.014		All Grain	15

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	165	Belgian	Grain	roasted malt	115°L	34	4%	0% - 12%
Belgian - Pilsner	102	Belgian	Grain	base malt	1.6°L	37	64%	12% - 94%
Belgian - Aromatic	61	Belgian	Grain	roasted malt	38°L	33	5%	1% - 11%
Belgian - CaraMunich	48	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	43		Sugar	sugar	80°L	32	8%	2% - 18%
Belgian Candi Sugar - Amber/Brown (60L)	41		Sugar	sugar	60°L	38	7%	2% - 14%
German - Pilsner	40	German	Grain	base malt	1.6°L	38	62%	3% - 100%
Belgian - Pale Ale	39	Belgian	Grain	base malt	3.4°L	38	62%	5% - 89%
Cane Sugar	39		Sugar	sugar	0°L	46	7%	1% - 18%
Dry Malt Extract - Light	36		Dry Extract	extract	4°L	42	32%	0% - 91%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	90	5.5	46%	9% - 100%
Saaz	62	3.5	38%	9% - 100%
Tettnanger	34	4.5	53%	7% - 100%
Hallertau Hersbrucker	31	4	38%	10% - 68%
Magnum	27	15	60%	3% - 100%
Hallertau Mittelfruh	20	3.75	43%	8% - 89%
Willamette	20	4.5	29%	13% - 63%
Fuggles	19	4.5	39%	9% - 100%
Domestic Hallertau	18	3.9	41%	3% - 100%
Perle	18	8.2	55%	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	15	Belgian	Grain	roasted malt	115°L	34	31%	2% - 100%
Belgian - CaraMunich	8	Belgian	Grain	crystal malt	50°L	33	31%	13% - 62%
Belgian - Aromatic	7	Belgian	Grain	roasted malt	38°L	33	23%	10% - 40%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	19%	10% - 41%
Belgian - CaraVienne	4	Belgian	Grain	crystal malt	20°L	34	30%	19% - 50%
Belgian - Cara 45L	4	Belgian	Grain	crystal malt	42°L	34	52%	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%
American - Munich - Light 10L	3	American	Grain	base malt	10°L	33	31%	20% - 50%
American - Victory	2	American	Grain	roasted malt	28°L	34	22%	22% - 22%

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 - Trappist Ale Yeast WLP500	33	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
White Labs - Abbey Ale Yeast WLP530	30	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256	30	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	24	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Trappist High Gravity 3787	24	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Wyeast - Belgian Abby Ale II 1762	18	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
White Labs - Belgian Ale Yeast WLP550	16	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Fermentis / Safale - 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	40	Fining	Boil	65%	0% - 100%
Whirlfloc	17	Water Agt	Boil	87%	50% - 100%
Gypsum	16	Water Agt	Mash	20%	0% - 63%
Calcium Chloride	14	Water Agt	Mash	13%	0% - 60%
Lactic acid	5	Water Agt	Mash	66%	16% - 100%
Epsom Salt	3	Water Agt	Mash	19%	10% - 33%
Table Salt	3	Water Agt	Mash	0%	0% - 1%
Chalk	2	Water Agt	Mash	35%	30% - 40%
Baking Soda	2	Water Agt	Mash	4%	0% - 7%
Five Star Chemicals - 5.2 pH Stabilizer	1	Water Agt	Mash	38%	38% - 38%

Photos