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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 6621
Kulminator Belgian Dubbel
3.5 gal 7.17% 23.15 1.070 1.016
All Grain 4157
CM Dubbel
25 L 6.92% 23.9 1.062 1.010
All Grain 3198
2015. - Chimay Red (Dubbel)
6 gal 8% 22.17 1.079 1.018
All Grain 2721
Dreaded Belgian Dubbel #1
13 gal 7.62% 21.6 1.077 1.019
All Grain 2558
Chimay Clone
5.5 gal 7.08% 19.25 1.070 1.016
All Grain 2198
Westvleteren 8
5.5 gal 8.13% 48.1 1.072 1.010
All Grain 1539
Belgian Brown
5.5 gal 6.99% 23.62 1.065 1.012
All Grain 1451
Monk Drool
11 gal 7.3% 27.13 1.074 1.019
All Grain 1441
Brown Paper Dubbel
5 gal 8.12% 0 1.076 1.014
All Grain 1429

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Anise
115 L 7.31% 25.46 1.064 1.008
extract 26
A Star Is Born
10 gal 7.19% 29.72 1.067 1.013
All Grain 3
Meggyes belga dubble
23 L 5.99% 19.78 1.061 1.015
All Grain 7
Foredown Lockdown
18.18 L 8.05% 24.74 1.072 1.010
All Grain 17
Dubbel Folk
20.5 L 6.26% 18.46 1.066 1.018
BIAB 11
Pops Belgian Brunette
22 L 6.69% 20.05 1.063 1.012
BIAB 24
SACRED BEER
25 L 7.48% 20.17 1.073 1.016
All Grain 53
Prosca - Belgian double
19 L 6.86% 20.84 1.063 1.011
BIAB 7
Belgian Monastery 5g AG
5.5 gal 8.36% 18.67 1.077 1.013
All Grain 35
Brown Belgium Strong - no sparge
5 gal 7.22% 26.32 1.066 1.011
All Grain 21

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 194 Belgian Grain roasted malt 115°L
34 4% 0% - 12%
Belgian - Pilsner 122 Belgian Grain base malt 1.6°L
37 64% 12% - 100%
Belgian - Aromatic 69 Belgian Grain roasted malt 38°L
33 5% 1% - 13%
Belgian Candi Sugar - Amber/Brown (60L) 55 Sugar sugar 60°L
38 7% 1% - 14%
Belgian - CaraMunich 53 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
German - Pilsner 49 German Grain base malt 1.6°L
38 63% 3% - 100%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 45 Sugar sugar 80°L
32 8% 2% - 18%
Belgian - Biscuit 44 Belgian Grain roasted malt 23°L
35 6% 1% - 14%
Belgian - Pale Ale 41 Belgian Grain base malt 3.4°L
38 61% 5% - 89%
Cane Sugar 40 Sugar sugar 0°L
46 6% 1% - 15%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 115 5.5 45% 7% - 100%
Saaz 74 3.5 39% 9% - 100%
Tettnanger 38 4.5 51% 7% - 100%
Hallertau Hersbrucker 33 4 38% 10% - 68%
Willamette 26 4.5 32% 13% - 100%
Cascade 25 7 31% 12% - 81%
Hallertau Mittelfruh 24 3.75 41% 8% - 89%
Magnum 24 15 59% 3% - 100%
Fuggles 23 4.5 39% 9% - 100%
Perle 23 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 18 Belgian Grain roasted malt 115°L
34 35% 2% - 100%
Belgian - Biscuit 9 Belgian Grain roasted malt 23°L
35 24% 10% - 50%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 24% 10% - 40%
Belgian - CaraMunich 8 Belgian Grain crystal malt 50°L
33 31% 13% - 62%
Belgian - Cara 45L 5 Belgian Grain crystal malt 42°L
34 51% 17% - 100%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 42% 8% - 100%
American - Munich - Light 10L 3 American Grain base malt 10°L
33 31% 20% - 50%
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%
German - Melanoidin 2 German Grain roasted malt 25°L
37 20% 14% - 25%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Belgian Ale 1214 37 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
White Labs - Trappist Ale Yeast WLP500 37 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 33 White Labs Ale High Med-High 77.5% 66°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
Fermentis - Safbrew - Specialty Ale Yeast T-58 27 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 17 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safbrew - General/Belgian Yeast S-33 16 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Ardennes 3522 15 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 Fining Boil 65% 0% - 100%
Whirlfloc 27 Fining Boil 85% 9% - 100%
Gypsum 20 Water Agt Mash 18% 0% - 63%
Calcium Chloride (dihydrate) 13 Water Agt Mash 13% 0% - 60%
Lactic acid 8 Water Agt Mash 61% 4% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 6% 0% - 19%
Epsom Salt 5 Water Agt Mash 9% 0% - 33%
Table Salt 4 Water Agt Mash 0% 0% - 1%
Chalk 3 Water Agt Mash 23% 0% - 40%
Wyeast - Beer Nutrient 3 Water Agt Mash 67% 2% - 100%

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