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Belgian Strong Ale - Belgian Dubbel



Top 10 Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
VaiduoklÄ—
12.5 L 7.52% 26.54 1.069 1.012
All Grain 5629
Kulminator Belgian Dubbel
3.5 gal 7.17% 23.15 1.070 1.016
All Grain 3068
CM Dubbel
25 L 6.92% 23.9 1.062 1.010
All Grain 2770
Dreaded Belgian Dubbel #1
13 gal 7.62% 21.6 1.077 1.019
All Grain 2184
2015. - Chimay Red (Dubbel)
6 gal 8% 22.17 1.079 1.018
All Grain 1887
Snooch's Dubbel Trubbel
5 gal 7.14% 36.41 1.073 1.018
extract 1487
Belgian Brown
5.5 gal 6.99% 23.62 1.065 1.012
All Grain 1270
Chimay Clone
5.5 gal 7.08% 19.25 1.070 1.016
All Grain 1163
Brown Paper Dubbel
5 gal 8.12% 0 1.076 1.014
All Grain 1140
Monk Drool
11 gal 7.3% 27.13 1.074 1.019
All Grain 1125

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Strong Belgian blond
12 L 7.29% 19.26 1.073 1.017
BIAB 10
sams dubbel
10 L 6.06% 0 1.058 1.012
All Grain 2
GrimRolf
25 L 4.17% 18.08 1.039 1.007
extract 3
dubbel
3.5 gal 6.98% 26.86 1.061 1.008
Partial Mash 7
Quad
20 L 7.33% 24.27 1.064 1.008
All Grain 9
Dubellaaaa
10 L 7.33% 0 1.068 1.013
extract 10
Dubble
4.9 gal 6.88% 32.58 1.070 1.018
extract 21
Bosteens Leffe klon
27 L 5.65% 20.26 1.055 1.012
All Grain 17
dubbel
17 L 7.07% 15.09 1.068 1.014
All Grain 13
Belgian Dubbel
15 L 9.1% 34.64 1.084 1.014
All Grain 15

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 165 Belgian Grain roasted malt 115°L
34 4% 0% - 12%
Belgian - Pilsner 102 Belgian Grain base malt 1.6°L
37 64% 12% - 94%
Belgian - Aromatic 61 Belgian Grain roasted malt 38°L
33 5% 1% - 11%
Belgian - CaraMunich 48 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 43 Sugar sugar 80°L
32 8% 2% - 18%
Belgian Candi Sugar - Amber/Brown (60L) 41 Sugar sugar 60°L
38 7% 2% - 14%
German - Pilsner 40 German Grain base malt 1.6°L
38 62% 3% - 100%
Belgian - Pale Ale 39 Belgian Grain base malt 3.4°L
38 62% 5% - 89%
Cane Sugar 39 Sugar sugar 0°L
46 7% 1% - 18%
Dry Malt Extract - Light 36 Dry Extract extract 4°L
42 32% 0% - 91%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 90 5.5 46% 9% - 100%
Saaz 62 3.5 38% 9% - 100%
Tettnanger 34 4.5 53% 7% - 100%
Hallertau Hersbrucker 31 4 38% 10% - 68%
Magnum 27 15 60% 3% - 100%
Hallertau Mittelfruh 20 3.75 43% 8% - 89%
Willamette 20 4.5 29% 13% - 63%
Fuggles 19 4.5 39% 9% - 100%
Domestic Hallertau 18 3.9 41% 3% - 100%
Perle 18 8.2 55% 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 15 Belgian Grain roasted malt 115°L
34 31% 2% - 100%
Belgian - CaraMunich 8 Belgian Grain crystal malt 50°L
33 31% 13% - 62%
Belgian - Aromatic 7 Belgian Grain roasted malt 38°L
33 23% 10% - 40%
Belgian - Biscuit 7 Belgian Grain roasted malt 23°L
35 19% 10% - 41%
Belgian - CaraVienne 4 Belgian Grain crystal malt 20°L
34 30% 19% - 50%
Belgian - Cara 45L 4 Belgian Grain crystal malt 42°L
34 52% 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%
American - Munich - Light 10L 3 American Grain base malt 10°L
33 31% 20% - 50%
American - Victory 2 American Grain roasted malt 28°L
34 22% 22% - 22%

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 - Trappist Ale Yeast WLP500 33 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 30 White Labs Ale High Med-High 77.5% 66°F 72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 30 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Trappist High Gravity 3787 24 Wyeast Ale 0.12 Med-High 76% 64°F 78°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 / Safale - 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 40 Fining Boil 65% 0% - 100%
Whirlfloc 17 Water Agt Boil 87% 50% - 100%
Gypsum 16 Water Agt Mash 20% 0% - 63%
Calcium Chloride 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%
Chalk 2 Water Agt Mash 35% 30% - 40%
Baking Soda 2 Water Agt Mash 4% 0% - 7%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 38% 38% - 38%

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