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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 7.72% 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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