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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 6451
CM Dubbel
25 L 6.92% 23.9 1.062 1.010
All Grain 4528
2015. - Chimay Red (Dubbel)
6 gal 8% 22.17 1.079 1.018
All Grain 4438
Chimay Clone
5.5 gal 7.08% 19.25 1.070 1.016
All Grain 4310
Dreaded Belgian Dubbel #1
13 gal 7.62% 21.6 1.077 1.019
All Grain 3363
Westvleteren 8
5.5 gal 8.13% 48.1 1.072 1.010
All Grain 3220
Monk Drool
11 gal 7.3% 27.13 1.074 1.019
All Grain 2354
Brown Paper Dubbel
5 gal 8.12% 0 1.076 1.014
All Grain 2107
Orange Belgian Strong Ale
6 gal 6.49% 24.59 1.065 1.015
All Grain 1948
Belgian Abbey Ale
5 gal 6.08% 28.89 1.060 1.013
extract 1885

Newest Belgian Dubbel (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Excel #5
18 L 6.14% 23.31 1.067 1.020
All Grain 6
Ingredient Draft Belgian
5 gal 6.97% 19.37 1.070 1.016
All Grain 66
Belgian
20 L 6.97% 26.64 1.060 1.007
All Grain 23
Belgisk Dubbel BCS
23 L 7.88% 20.55 1.067 1.007
All Grain 44
Roek Trappist Dubbel
10.5 gal 6.24% 36.46 1.061 1.014
All Grain 98
Dubbel
5 gal 7.71% 30.71 1.067 1.008
BIAB 143
Double
4 gal 7.17% 22.47 1.062 1.007
BIAB 43
Dubbel (correta)
15 L 7.09% 23.4 1.065 1.011
All Grain 86
Belglace
15 L 6.43% 0 1.060 1.011
All Grain 54
Dubbel Monk
1 gal 6.93% 24.45 1.070 1.018
extract 95

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 221 Belgian Grain roasted malt 115°L
34 4% 0% - 12%
Belgian - Pilsner 139 Belgian Grain base malt 1.6°L
37 64% 12% - 100%
Belgian - Aromatic 73 Belgian Grain roasted malt 38°L
33 5% 2% - 15%
Belgian Candi Sugar - Amber/Brown (60L) 73 Sugar sugar 60°L
38 8% 1% - 20%
Munich - Light 10L 59 Grain specialty malt 10°L
33 15% 2% - 54%
Belgian - CaraMunich 58 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
German - Pilsner 52 German Grain base malt 1.6°L
38 62% 3% - 100%
Cane Sugar 52 Sugar sugar 0°L
46 6% 1% - 15%
Belgian - Biscuit 51 Belgian Grain roasted malt 23°L
35 6% 1% - 14%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 48 Sugar sugar 80°L
32 7% 2% - 18%

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

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 130 5.5 44% 7% - 100%
Saaz 96 3.5 39% 9% - 100%
Tettnanger 52 4.5 52% 7% - 100%
Hallertau Hersbrucker 39 4 39% 10% - 68%
Hallertau Mittelfruh 31 3.75 41% 8% - 89%
Magnum 31 15 54% 3% - 100%
Cascade 30 7 33% 11% - 100%
Willamette 27 4.5 32% 13% - 100%
Fuggles 26 4.5 34% 7% - 100%
Perle 24 8.2 46% 6% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 19 Belgian Grain roasted malt 115°L
34 35% 2% - 100%
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 24% 10% - 50%
Belgian - CaraMunich 8 Belgian Grain crystal malt 50°L
33 31% 13% - 62%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 24% 10% - 40%
Caramel / Crystal 60L 6 Grain crystal malt 60°L
34 41% 8% - 100%
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%
Belgian - Caramel Pils 3 Belgian Grain crystal malt 8°L
34 30% 20% - 38%
American - Chocolate 3 American Grain roasted malt 350°L
29 14% 5% - 20%
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
White Labs - Monastary Ale Yeast WLP500 43 White Labs Ales High Medium 77.5% 65°F 72°F
Wyeast - Belgian Ale 1214 43 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Abbaye Yeast BE-256 39 Fermentis / Safale Ale .11 High 82% 54°F 77°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 34 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 31 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
White Labs - Belgian Ale Yeast WLP550 19 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Belgian Ardennes 3522 19 Wyeast Ale 0.12 High 74% 65°F 85°F
Wyeast - Belgian Abby Ale II 1762 19 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - General/Belgian Yeast S-33 15 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 44 Fining Boil 67% 0% - 100%
Whirlfloc 30 Fining Boil 80% 0% - 100%
Gypsum 26 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 11% 0% - 34%
Calcium Chloride (dihydrate) 10 Water Agt Mash 15% 0% - 60%
Lactic acid 10 Water Agt Mash 65% 16% - 100%
Epsom Salt 9 Water Agt Mash 8% 0% - 33%
Baking Soda 8 Water Agt Mash 14% 0% - 41%
Calcium Chloride (anhydrous) 5 Water Agt Mash 40% 0% - 100%
Phosphoric acid 5 Water Agt Mash 97% 89% - 99%

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