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 | 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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