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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 3575
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 3035
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 2386
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 2357
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1909
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1890
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 1860
26B1. Belgian Dubbel
5.5 gal 7.7% 23.08 1.072 1.013
All Grain 1554
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1476
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 1464

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Dubbel Abdijbier - James Morton
20 L 7.69% 22.05 1.069 1.010
All Grain 13
Belgisch dubbel - Greg Hughes
23 L 6.71% 21.77 1.065 1.014
BIAB 6
Dubbel Helix
5.5 gal 6.45% 17.42 1.051 1.002
All Grain 10
Dubbel
25 L 6.63% 23.67 1.067 1.016
All Grain 5
Belgian Blonde
23 L 6.46% 0 1.066 1.016
BIAB 7
Dubbel Bubble
5.5 gal 7.95% 24.21 1.061 1.001
All Grain 123
Mikey Dubbel
20 L 7.01% 20.24 1.068 1.015
All Grain 13
Dubbel
25 L 6.51% 22.12 1.059 1.010
All Grain 9
AIH Belgian Dubbel
5 gal 5.55% 22.21 1.056 1.014
extract 4
Wade in the Water
5.5 gal 7.8% 15.86 1.077 1.018
extract 3

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 319 Belgian Grain roasted malt 115°L
34 4% 0% - 28%
Belgian - Pilsner 214 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 123 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
German - Pilsner 110 German Grain base malt 1.6°L
38 62% 8% - 92%
Belgian - CaraMunich 91 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Belgian Candi Sugar - Amber/Brown (60L) 88 Sugar sugar 60°L
38 8% 3% - 17%
Candi Syrup - Belgian Candi Syrup - D-90 86 Sugar sugar 90°L
32 8% 2% - 22%
Belgian - Biscuit 80 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian - Pale Ale 71 Belgian Grain base malt 3.4°L
38 49% 8% - 93%
Belgian Candi Sugar - Dark (275L) 63 Sugar sugar 275°L
38 7% 1% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 152 5.5 45% 1% - 100%
Saaz 148 3.5 45% 7% - 100%
Tettnanger 80 4.5 54% 14% - 100%
Magnum 67 15 55% 10% - 100%
Hallertau Hersbrucker 57 4 43% 10% - 100%
Hallertau Mittelfruh 55 3.75 46% 13% - 100%
East Kent Goldings 36 5 52% 3% - 100%
Fuggles 29 4.5 42% 13% - 100%
Domestic Hallertau 29 3.9 49% 20% - 100%
Perle 26 8.2 46% 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 29 Belgian Grain roasted malt 115°L
34 39% 16% - 62%
Belgian - Aromatic 10 Belgian Grain roasted malt 38°L
33 33% 17% - 47%
Belgian - CaraMunich 10 Belgian Grain crystal malt 50°L
33 37% 17% - 63%
Belgian - Biscuit 7 Belgian Grain roasted malt 23°L
35 23% 17% - 38%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 34% 12% - 73%
American - Aromatic Malt 5 American Grain base malt 20°L
35 24% 17% - 48%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 69% 50% - 100%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 31% 30% - 31%
Belgian - Cara 45L 3 Belgian Grain crystal malt 42°L
34 50% 50% - 50%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 25% 13% - 38%

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 69 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 64 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 59 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 59 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Ale 1214 43 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 31 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 22 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Abby Ale II 1762 20 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Mangrove Jack - Belgian Tripel M31 18 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis - Safbrew - General/Belgian Yeast S-33 17 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 54 Water Agt Boil 65% 0% - 100%
Gypsum 53 Water Agt Mash 19% 0% - 100%
Irish Moss 43 Fining Boil 81% 1% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Other 21% 0% - 71%
Calcium Chloride (dihydrate) 21 Water Agt Mash 20% 0% - 75%
Epsom Salt 20 Water Agt Mash 8% 0% - 33%
Lactic acid 18 Water Agt Mash 79% 3% - 100%
Table Salt 12 Water Agt Mash 6% 0% - 27%
Chalk 12 Water Agt Mash 10% 0% - 50%
Phosphoric acid 11 Water Agt Mash 64% 2% - 100%

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