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	4663
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	2078
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	2074
Belgian Dubbel	50 L	5.78%	23.98	1.062	1.018		All Grain	1829
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	1752
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	1660
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	1565
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	1366
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	1040
Belgian Dubbel	23 L	5.87%	22.41	1.064	1.019		extract	978

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel	11 gal	8.47%	27.97	1.070	1.006		All Grain	4
Maroon Monk	120 gal	6.94%	21.92	1.065	1.012		All Grain	7
Belgian Dobbel	12 L	7.93%	0	1.073	1.013		All Grain	13
Belgian Dubbel	5.5 gal	6.99%	21.15	1.067	1.014		All Grain	25
Awesome Recipe	1.5 gal	6.37%	0	1.065	1.016		BIAB	5
Halvrød Valnød	22 L	6.39%	15.03	1.062	1.014		All Grain	13
Dubbel	21 L	7%	14.36	1.061	1.008		All Grain	27
Dubbel	42 L	6.97%	22.78	1.062	1.009		All Grain	20
Awesome Recipe	20 L	6.38%	16.27	1.065	1.016		All Grain	28
Awesome Recipe	20 L	1.84%	0	1.019	1.005		All Grain	19

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	249	Belgian	Grain	roasted malt	115°L	34	4%	0% - 24%
Belgian - Pilsner	167	Belgian	Grain	base malt	1.6°L	37	65%	4% - 93%
Belgian - Aromatic	98	Belgian	Grain	roasted malt	38°L	33	5%	1% - 14%
German - Pilsner	91	German	Grain	base malt	1.6°L	38	63%	11% - 92%
Belgian - CaraMunich	76	Belgian	Grain	crystal malt	50°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	72		Sugar	sugar	90°L	32	8%	3% - 22%
Belgian - Biscuit	68	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Amber/Brown (60L)	64		Sugar	sugar	60°L	38	8%	3% - 17%
Candi Syrup - Belgian Candi Syrup - Dark (80L)	59		Sugar	sugar	80°L	32	8%	2% - 25%
Belgian - Pale Ale	53	Belgian	Grain	base malt	3.4°L	38	50%	8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	129	5.5	44%	1% - 100%
Saaz	121	3.5	44%	7% - 100%
Tettnanger	62	4.5	54%	14% - 100%
Magnum	57	15	55%	6% - 100%
Hallertau Hersbrucker	46	4	41%	10% - 100%
Hallertau Mittelfruh	42	3.75	45%	13% - 100%
East Kent Goldings	35	5	54%	3% - 100%
Domestic Hallertau	30	3.9	48%	15% - 100%
Perle	24	8.2	46%	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	25	Belgian	Grain	roasted malt	115°L	34	45%	13% - 100%
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%
Belgian - Biscuit	6	Belgian	Grain	roasted malt	23°L	35	20%	17% - 25%
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	3	American	Grain	crystal malt	40°L	34	67%	50% - 100%
German - CaraBelge	3	German	Grain	crystal malt	13.6°L	33	56%	35% - 83%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	31%	31% - 31%
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 / Safale - Safbrew - Abbaye Yeast BE-256	56	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Trappist Ale Yeast WLP500	54	White Labs	Ale	High	Med-Low	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	45	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 / Safale - Safbrew - Specialty Ale Yeast T-58	23	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Abby Ale II 1762	19	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33	17	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Mangrove Jack - Belgian Tripel M31	16	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Abbey M47	15	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	43	Water Agt	Boil	62%	0% - 100%
Irish Moss	38	Fining	Boil	78%	1% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Other	19%	0% - 71%
Gypsum	28	Water Agt	Mash	16%	0% - 62%
Epsom Salt	9	Water Agt	Mash	8%	0% - 23%
Lactic acid	9	Water Agt	Mash	80%	33% - 100%
Baking Soda	8	Water Agt	Mash	7%	0% - 23%
Chalk	8	Water Agt	Mash	4%	0% - 30%
Table Salt	7	Water Agt	Mash	4%	0% - 15%
Wyeast - Beer Nutrient	4	Other	Boil	43%	2% - 99%

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