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Trappist Ale - Belgian Dubbel

BJCP Style Guide

Top 10 Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 3978
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 3170
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 2510
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 2450
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1982
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1939
26B1. Belgian Dubbel
5.5 gal 7.7% 23.08 1.072 1.013
All Grain 1859
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 1601
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1569
Easter Beer (Spiced Dubbel with Pomegranate Molasses)
40 L 6.46% 0 1.066 1.016
All Grain 1041

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
BBB Bästnalle dubbel
21 L 6.89% 20.98 1.064 1.012
All Grain 8
Belgian Dubbel
5.5 gal 6.71% 28.33 1.065 1.014
All Grain 7
Awesome Recipe
300 L 4.97% 0 1.050 1.013
All Grain 2
Tá no mudo!
20 L 6.42% 0 1.063 1.014
All Grain 10
2020 Belgian Dubbel
21 L 7.1% 19.11 1.069 1.015
All Grain 7
belgian dubbel
3 gal 7.38% 37.8 1.071 1.015
All Grain 8
Belgian Dubbel 1 gal (AG)
1 gal 9.28% 27.98 1.084 1.014
All Grain 7
Dubbel 80
80 L 6.73% 15.21 1.067 1.016
All Grain 12
OOh Abby
5.5 gal 8.47% 24.55 1.075 1.010
All Grain 11
La rojita
24 L 7.25% 20.81 1.068 1.013
All Grain 14

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 235 Belgian Grain roasted malt 115°L
34 4% 1% - 24%
Belgian - Pilsner 160 Belgian Grain base malt 1.6°L
37 65% 10% - 95%
Belgian - Aromatic 90 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
German - Pilsner 81 German Grain base malt 1.6°L
38 62% 8% - 92%
Belgian - CaraMunich 69 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90 61 Sugar sugar 90°L
32 8% 2% - 22%
Belgian - Biscuit 60 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian Candi Sugar - Amber/Brown (60L) 59 Sugar sugar 60°L
38 8% 3% - 17%
Belgian - Pale Ale 52 Belgian Grain base malt 3.4°L
38 50% 8% - 93%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 49 Sugar sugar 80°L
32 8% 2% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 116 5.5 43% 1% - 100%
Saaz 111 3.5 44% 7% - 100%
Tettnanger 57 4.5 56% 14% - 100%
Magnum 52 15 54% 11% - 100%
Hallertau Mittelfruh 46 3.75 47% 13% - 100%
Hallertau Hersbrucker 40 4 39% 10% - 90%
East Kent Goldings 32 5 52% 3% - 100%
Domestic Hallertau 20 3.9 49% 20% - 100%
Perle 20 8.2 44% 13% - 100%
Northern Brewer 18 7.8 44% 9% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 19 Belgian Grain roasted malt 115°L
34 42% 17% - 62%
Belgian - CaraMunich 8 Belgian Grain crystal malt 50°L
33 41% 19% - 63%
Belgian - Aromatic 7 Belgian Grain roasted malt 38°L
33 33% 17% - 47%
Belgian - Biscuit 5 Belgian Grain roasted malt 23°L
35 19% 17% - 20%
Aromatic Malt 4 Grain specialty malt 20°L
35 18% 17% - 19%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 67% 50% - 100%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 48% 20% - 73%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 31% 31% - 31%
Weyermann - CARABELGE 2 German Grain crystal malt 13.6°L
34 59% 35% - 83%
Belgian - Cara 45L 2 Belgian Grain crystal malt 42°L
34 50% 50% - 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 56 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 52 White Labs Ales High Medium 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 50 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 42 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Ale 1214 34 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 20 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
Fermentis - Safbrew - General/Belgian Yeast S-33 14 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Tripel M31 13 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Mangrove Jack - Belgian Abbey M47 12 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 45 Fining Boil 64% 0% - 100%
Irish Moss 36 Fining Boil 77% 1% - 100%
Gypsum 25 Water Agt Mash 17% 0% - 50%
Calcium Chloride (dihydrate) 19 Water Agt Mash 24% 0% - 71%
Lactic acid 9 Water Agt Mash 64% 3% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 16% 0% - 75%
Chalk 8 Water Agt Mash 7% 0% - 50%
Epsom Salt 6 Water Agt Mash 3% 0% - 12%
Wyeast - Beer Nutrient 5 Water Agt Mash 44% 2% - 99%
Baking Soda 5 Water Agt Mash 0% 0% - 2%

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