Trappist Ale - Belgian Dubbel

BJCP Style Guide

Top 10 Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel (BIAB)	26.5 L	5.93%	19.55	1.058	1.012		BIAB	5070
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	2298
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	2210
Belgian Dubbel	50 L	5.78%	23.98	1.062	1.018		All Grain	2101
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	1839
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	1804
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	1643
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	1517
Belgian Dubbel	23 L	5.87%	22.41	1.064	1.019		extract	1173
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	1100

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
dubbel bubbel	25 L	7.39%	17.91	1.071	1.015		All Grain	0
10Gal Belgian Dubbel	10.5 gal	6.49%	28.57	1.061	1.011		All Grain	10
Belgian Dubbel	7 gal	7.26%	25.95	1.069	1.014		BIAB	6
PPN Dubbel option 01	25 L	5.9%	0	1.056	1.011		BIAB	3
Belgin Dubbel	20 L	6.93%	14.22	1.075	1.022		extract	19
Simple Christmas Dubbel 2019	21 L	7.13%	21.9	1.068	1.014		All Grain	36
Belgian Dubbel - Leffe Radieuse Clone	5.5 gal	8.23%	22.8	1.078	1.015		All Grain	48
Dubbel Trouble Y'all	230 L	7.03%	15.93	1.059	1.006		All Grain	11
Karácsonyi Dubbel 2019	22 L	6.69%	22.09	1.066	1.015		All Grain	1
Belgian dubble	5.5 gal	6.99%	26.31	1.065	1.012		All Grain	13

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	263	Belgian	Grain	roasted malt	115°L	34	4%	0% - 24%
Belgian - Pilsner	175	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian - Aromatic	102	Belgian	Grain	roasted malt	38°L	33	5%	1% - 14%
German - Pilsner	97	German	Grain	base malt	1.6°L	38	62%	8% - 92%
Belgian - CaraMunich	81	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90	76		Sugar	sugar	90°L	32	8%	3% - 22%
Belgian Candi Sugar - Amber/Brown (60L)	72		Sugar	sugar	60°L	38	8%	3% - 17%
Belgian - Biscuit	69	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	59		Sugar	sugar	80°L	32	8%	2% - 25%
Belgian - Pale Ale	54	Belgian	Grain	base malt	3.4°L	38	49%	8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	130	5.5	45%	1% - 100%
Saaz	126	3.5	45%	7% - 100%
Tettnanger	67	4.5	53%	14% - 100%
Magnum	58	15	57%	17% - 100%
Hallertau Mittelfruh	45	3.75	46%	13% - 100%
Hallertau Hersbrucker	44	4	41%	10% - 100%
East Kent Goldings	35	5	53%	3% - 100%
Domestic Hallertau	29	3.9	48%	20% - 100%
Perle	23	8.2	45%	13% - 100%
Fuggles	23	4.5	41%	13% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	22	Belgian	Grain	roasted malt	115°L	34	41%	17% - 62%
Belgian - CaraMunich	9	Belgian	Grain	crystal malt	50°L	33	40%	19% - 63%
Belgian - Aromatic	8	Belgian	Grain	roasted malt	38°L	33	33%	17% - 47%
American - Caramel / Crystal 60L	6	American	Grain	crystal malt	60°L	34	34%	12% - 73%
Belgian - Biscuit	5	Belgian	Grain	roasted malt	23°L	35	19%	17% - 20%
American - Aromatic Malt	5	American	Grain	base malt	20°L	35	24%	17% - 48%
German - CaraMunich I	4	German	Grain	crystal malt	39°L	34	31%	30% - 31%
American - Caramel / Crystal 40L	3	American	Grain	crystal malt	40°L	34	67%	50% - 100%
Weyermann - CARABELGE	3	German	Grain	crystal malt	13.6°L	34	56%	35% - 83%
German - Abbey Malt	2	German	Grain	base malt	17°L	33	33%	17% - 50%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Abbaye Yeast BE-256	58	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Trappist Ale Yeast WLP500	56	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
White Labs - Abbey Ale Yeast WLP530	52	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	50	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Wyeast - Belgian Ale 1214	35	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	23	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	19	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
Mangrove Jack - Belgian Tripel M31	16	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	16	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	46	Fining	Boil	64%	0% - 100%
Irish Moss	36	Fining	Boil	79%	1% - 100%
Gypsum	32	Water Agt	Mash	18%	0% - 62%
Calcium Chloride (dihydrate)	28	Water Agt	Sparge	19%	0% - 71%
Lactic acid	11	Water Agt	Mash	68%	3% - 100%
Epsom Salt	9	Water Agt	Mash	9%	0% - 33%
Chalk	8	Water Agt	Mash	7%	0% - 50%
Table Salt	7	Water Agt	Mash	4%	0% - 15%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	19%	0% - 75%
Baking Soda	6	Water Agt	Mash	4%	0% - 23%

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