Belgian Strong Ale - Belgian Dubbel
Top 10 Belgian Dubbel 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 | 5675 | |
| CM Dubbel |
25 L | 6.92% | 23.9 | 1.062 | 1.010 | All Grain | 4094 | |
| 2015. - Chimay Red (Dubbel) |
6 gal | 8% | 22.17 | 1.079 | 1.018 | All Grain | 3841 | |
| Chimay Clone |
5.5 gal | 7.08% | 19.25 | 1.070 | 1.016 | All Grain | 3675 | |
| Dreaded Belgian Dubbel #1 |
13 gal | 7.62% | 21.6 | 1.077 | 1.019 | All Grain | 3032 | |
| Westvleteren 8 |
5.5 gal | 8.13% | 48.1 | 1.072 | 1.010 | All Grain | 2748 | |
| Monk Drool |
11 gal | 7.3% | 27.13 | 1.074 | 1.019 | All Grain | 1891 | |
| Brown Paper Dubbel |
5 gal | 8.12% | 0 | 1.076 | 1.014 | All Grain | 1807 | |
| Orange Belgian Strong Ale |
6 gal | 6.49% | 24.59 | 1.065 | 1.015 | All Grain | 1585 | |
| Belgian Abbey Ale |
5 gal | 6.08% | 28.89 | 1.060 | 1.013 | extract | 1537 |
Newest Belgian Dubbel Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Prepare for Trouble! |
5.5 gal | 7.71% | 0 | 1.071 | 1.012 | Partial Mash | 15 | |
| Awesome Recipe |
23 L | 7.2% | 23.87 | 1.070 | 1.015 | All Grain | 5 | |
| Logística Dubbel |
21 L | 7.84% | 25.27 | 1.067 | 1.007 | All Grain | 27 | |
| Dubbel Time |
5.5 gal | 7.23% | 26.17 | 1.070 | 1.014 | All Grain | 57 | |
| Leffe Brune Clone (23L) |
23 L | 6.7% | 25.81 | 1.066 | 1.014 | BIAB | 64 | |
| Dubbel Switch |
2.73 gal | 7.25% | 24.69 | 1.065 | 1.010 | BIAB | 69 | |
| Minced Pie Dubbel |
5.5 gal | 7.91% | 25.13 | 1.066 | 1.006 | All Grain | 59 | |
| "Orval" prototype |
5 gal | 7.47% | 31.61 | 1.063 | 1.006 | All Grain | 77 | |
| XX |
5.5 gal | 6.49% | 26.14 | 1.064 | 1.015 | BIAB | 73 | |
| Waltrapense |
67 L | 7.99% | 20.24 | 1.069 | 1.008 | All Grain | 88 |
Fermentables Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 176 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 12% |
| Belgian - Pilsner | 113 | Belgian | Grain | base malt |
1.6°L
|
37 | 64% | 12% - 94% |
| Belgian - Aromatic | 61 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 2% - 13% |
| Belgian - CaraMunich | 53 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 14% |
| Belgian Candi Sugar - Amber/Brown (60L) | 52 | Sugar | sugar |
60°L
|
38 | 7% | 1% - 14% | |
| Munich - Light 10L | 49 | Grain | specialty malt |
10°L
|
33 | 15% | 2% - 54% | |
| Cane Sugar | 43 | Sugar | sugar |
0°L
|
46 | 7% | 1% - 15% | |
| Candi Syrup - Belgian Candi Syrup - Dark (80L) | 42 | Sugar | sugar |
80°L
|
32 | 7% | 2% - 18% | |
| German - Pilsner | 42 | German | Grain | base malt |
1.6°L
|
38 | 62% | 3% - 100% |
| BE - Pale Ale | 42 | BE | Grain | base malt |
3.4°L
|
38 | 60% | 5% - 89% |
Hops Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Styrian Goldings | 96 | 5.5 | 45% | 7% - 100% |
| Saaz | 68 | 3.5 | 39% | 9% - 100% |
| Tettnanger | 40 | 4.5 | 52% | 7% - 100% |
| Hallertau Hersbrucker | 33 | 4 | 38% | 10% - 68% |
| Cascade | 26 | 7 | 32% | 12% - 81% |
| Hallertau Mittelfruh | 25 | 3.75 | 42% | 8% - 89% |
| Magnum | 24 | 15 | 59% | 3% - 100% |
| Willamette | 23 | 4.5 | 32% | 13% - 100% |
| Domestic Hallertau | 20 | 3.9 | 39% | 3% - 93% |
| Fuggles | 19 | 4.5 | 35% | 10% - 60% |
Steeping Grains Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 18 | Belgian | Grain | roasted malt |
115°L
|
34 | 36% | 2% - 100% |
| Belgian - Biscuit | 8 | Belgian | Grain | roasted malt |
23°L
|
35 | 21% | 10% - 41% |
| Belgian - Aromatic | 8 | Belgian | Grain | roasted malt |
38°L
|
33 | 24% | 10% - 40% |
| 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% | |
| American - Caramel / Crystal 60L | 5 | American | Grain | crystal malt |
60°L
|
34 | 41% | 8% - 100% |
| Belgian - Cara 45L | 5 | Belgian | Grain | crystal malt |
42°L
|
34 | 51% | 17% - 100% |
| Belgian - CaraVienne | 3 | Belgian | Grain | crystal malt |
20°L
|
34 | 24% | 19% - 30% |
| Belgian - Caramel Pils | 3 | Belgian | Grain | crystal malt |
8°L
|
34 | 30% | 20% - 38% |
| American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 12% | 5% - 19% |
Yeasts Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Ale 1214 | 39 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| White Labs - Monastary Ale Yeast WLP500 | 37 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 32 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Trappist High Gravity 3787 | 30 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 29 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 28 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Abby Ale II 1762 | 16 | 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 |
| Wyeast - Belgian Ardennes 3522 | 14 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 13 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 39 | Water Agt | Boil | 68% | 0% - 100% |
| Whirlfloc | 25 | Water Agt | Boil | 82% | 0% - 100% |
| Gypsum | 19 | Water Agt | Mash | 21% | 0% - 100% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 13% | 0% - 60% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 10% | 0% - 34% |
| Lactic acid | 7 | Water Agt | Mash | 58% | 16% - 100% |
| Epsom Salt | 6 | Water Agt | Mash | 5% | 0% - 13% |
| Baking Soda | 6 | Water Agt | Mash | 7% | 0% - 32% |
| Phosphoric acid | 4 | Water Agt | Mash | 96% | 89% - 99% |
| Chalk | 3 | Water Agt | Mash | 23% | 0% - 40% |
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