Belgian Strong Ale - Belgian Dubbel

Top 10 Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vaiduoklė	12.5 L	7.72%	20.91	1.071	1.012		All Grain	6047
Kulminator Belgian Dubbel	3.5 gal	7.17%	23.15	1.070	1.016		All Grain	3489
CM Dubbel	25 L	6.92%	23.9	1.062	1.010		All Grain	2979
Dreaded Belgian Dubbel #1	13 gal	7.62%	21.6	1.077	1.019		All Grain	2335
2015. - Chimay Red (Dubbel)	6 gal	8%	22.17	1.079	1.018		All Grain	2175
Snooch's Dubbel Trubbel	5 gal	7.14%	36.41	1.073	1.018		extract	1688
Chimay Clone	5.5 gal	7.08%	19.25	1.070	1.016		All Grain	1562
Belgian Brown	5.5 gal	6.99%	23.62	1.065	1.012		All Grain	1343
Brown Paper Dubbel	5 gal	8.12%	0	1.076	1.014		All Grain	1268
Monk Drool	11 gal	7.3%	27.13	1.074	1.019		All Grain	1237

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
DD	21 L	7.13%	15.23	1.067	1.013		BIAB	3
John's Dubbel	5 gal	7.47%	23.08	1.073	1.016		All Grain	3
Arizona Fall Dubbel	3 gal	6.18%	24.83	1.055	1.008		extract	23
Dunno dubbel	23 L	4.92%	0	1.050	1.012		BIAB	7
Dubbel worth the Trubble	6.5 gal	6.32%	25.42	1.062	1.014		All Grain	9
Gewone Dubbel	5.5 gal	7.71%	0	1.068	1.010		BIAB	8
PPN Dubbel Option 03	25 L	4.97%	0	1.051	1.013		All Grain	8
PPN Dubbel option 02	25 L	6.65%	0	1.064	1.013		BIAB	8
belgian dubbel	5.5 gal	7.06%	25.53	1.066	1.012		All Grain	52
Charlie Chocolate - Chocolate Belgium Double	23 L	6.33%	18.96	1.063	1.014		All Grain	8

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	174	Belgian	Grain	roasted malt	115°L	34	5%	0% - 12%
Belgian - Pilsner	112	Belgian	Grain	base malt	1.6°L	37	64%	12% - 94%
Belgian - Aromatic	63	Belgian	Grain	roasted malt	38°L	33	5%	1% - 13%
Belgian - CaraMunich	52	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian Candi Sugar - Amber/Brown (60L)	50		Sugar	sugar	60°L	38	7%	1% - 14%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	43		Sugar	sugar	80°L	32	8%	2% - 18%
Belgian - Pale Ale	41	Belgian	Grain	base malt	3.4°L	38	61%	5% - 89%
Belgian - Biscuit	41	Belgian	Grain	roasted malt	23°L	35	6%	1% - 14%
German - Pilsner	40	German	Grain	base malt	1.6°L	38	64%	3% - 100%
Cane Sugar	38		Sugar	sugar	0°L	46	6%	1% - 18%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	98	5.5	45%	7% - 100%
Saaz	66	3.5	38%	9% - 100%
Tettnanger	35	4.5	53%	7% - 100%
Hallertau Hersbrucker	32	4	37%	10% - 68%
Magnum	24	15	59%	3% - 100%
Willamette	23	4.5	30%	13% - 63%
Hallertau Mittelfruh	23	3.75	44%	8% - 89%
Cascade	20	7	32%	12% - 81%
Domestic Hallertau	20	3.9	41%	3% - 100%
Perle	19	8.2	51%	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	17	Belgian	Grain	roasted malt	115°L	34	32%	2% - 100%
Belgian - CaraMunich	9	Belgian	Grain	crystal malt	50°L	33	30%	13% - 62%
Belgian - Aromatic	8	Belgian	Grain	roasted malt	38°L	33	23%	10% - 40%
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	20%	10% - 41%
Belgian - Cara 45L	5	Belgian	Grain	crystal malt	42°L	34	51%	17% - 100%
Belgian - CaraVienne	4	Belgian	Grain	crystal malt	20°L	34	30%	19% - 50%
American - Caramel / Crystal 60L	4	American	Grain	crystal malt	60°L	34	42%	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%
German - Carafa II	2	German	Grain	roasted malt	425°L	32	16%	14% - 18%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Belgian Ale 1214	36	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Trappist Ale Yeast WLP500	34	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
White Labs - Abbey Ale Yeast WLP530	32	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	31	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Trappist High Gravity 3787	27	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	24	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°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 - Safbrew - General/Belgian Yeast S-33	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	11	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	39	Water Agt	Boil	66%	0% - 100%
Whirlfloc	20	Fining	Boil	89%	50% - 100%
Gypsum	16	Water Agt	Mash	20%	0% - 63%
Calcium Chloride (dihydrate)	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%
Baking Soda	2	Water Agt	Mash	4%	0% - 7%
Chalk	2	Water Agt	Mash	35%	30% - 40%
Five Star Chemicals - 5.2 pH Stabilizer	1	Water Agt	Mash	38%	38% - 38%

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