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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
LogĂ­stica 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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