Trappist Ale - Belgian Dubbel

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	2046
Radieuse Clone #7	21.4 L	8.21%	33.49	1.081	1.018		All Grain	1296
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	1260
Chimay Red	5 gal	6.63%	34.72	1.062	1.012		All Grain	1257
Dubbel	25 L	7.45%	30.39	1.068	1.012		All Grain	1206
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	1069
?????? ?????	15 L	6.32%	20.32	1.063	1.014		extract	993
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	983
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	897
Grimbergen Dubbel-ambree Clone	5.5 gal	6.43%	27.51	1.065	1.016		BIAB	849

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel ProJect 1	3 gal	7.62%	27.38	1.072	1.014		All Grain	9
Abbey Ale	22 L	6.33%	24.12	1.062	1.014		All Grain	3
Cerveja Trapista	150 L	6.69%	24.5	1.069	1.018		All Grain	12
Tom Dubbel	21 L	6.46%	15.64	1.063	1.014		All Grain	19
Sundøya Dubbel	45 L	7.08%	22.46	1.07	1.016		All Grain	6
Metele Doble	18 L	7.38%	25.13	1.065	1.008		BIAB	8
Dubbel trubbel	10 gal	7.53%	26.03	1.072	1.014		All Grain	18
dubbel tap	11 gal	6.47%	23.44	1.061	1.012		All Grain	14
Iksi	5.5 gal	6%	12.13	1.055	1.009		All Grain	20
3Westremall	23 L	7.49%	45.05	1.067	1.01		All Grain	63

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	154	Belgian	Grain	Roasted malt	115 °L	34	4%	1% - 24%
Pilsner	103	Belgian	Grain	Base malt	1.6 °L	37	66%	10% - 93%
Aromatic	63	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 14%
Pilsner	53	German	Grain	Base malt	1.6 °L	38	61%	11% - 92%
CaraMunich	49	Belgian	Grain	Crystal malt	50 °L	33	6%	1% - 16%
Belgian Candi SugarAmber/Brown (60L)	43		Sugar	Sugar	60 °L	38	8%	3% - 17%
Biscuit	41	Belgian	Grain	Roasted malt	23 °L	35	5%	1% - 28%
Cane Sugar	40		Sugar	Sugar	0 °L	46	7%	1% - 20%
Pale Ale	37	Belgian	Grain	Base malt	3.4 °L	38	47%	8% - 89%
Belgian Candi SyrupD-90	37		Sugar	Sugar	90 °L	32	8%	3% - 16%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	77	3.5	44%	7% - 100%
Styrian Goldings	75	5.5	44%	7% - 100%
Tettnanger	45	4.5	51%	7% - 100%
Magnum	36	15	55%	17% - 100%
Hallertau Hersbrucker	29	4	39%	11% - 67%
Hallertau Mittelfruh	23	3.75	47%	18% - 77%
East Kent Goldings	22	5	51%	3% - 100%
Fuggles	16	4.5	37%	13% - 100%
Perle	16	8.2	51%	28% - 100%
Domestic Hallertau	15	3.9	48%	20% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	19	Belgian	Grain	Roasted malt	115 °L	34	41%	18% - 62%
CaraMunich	7	Belgian	Grain	Crystal malt	50 °L	33	43%	19% - 63%
Caramel / Crystal 60L	5	American	Grain	Crystal malt	60 °L	34	36%	12% - 73%
Aromatic	5	Belgian	Grain	Roasted malt	38 °L	33	36%	27% - 47%
Biscuit	4	Belgian	Grain	Roasted malt	23 °L	35	19%	19% - 20%
Aromatic Malt	4	American	Grain	Base malt	20 °L	35	18%	17% - 19%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	31%	31% - 31%
Caramel / Crystal 40L	2	American	Grain	Crystal malt	40 °L	34	50%	50% - 50%
Cara 45L	2	Belgian	Grain	Crystal malt	42 °L	34	50%	50% - 50%
Pale Chocolate	2	United Kingdom	Grain	Roasted malt	207 °L	33	13%	9% - 18%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Trappist Ale Yeast WLP500	40	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Abbey Ale Yeast WLP530	39	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Safbrew - Abbaye Yeast	35	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Trappist High Gravity 3787	24	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Belgian Ale 1214	21	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Abby Ale II 1762	14	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - General/Belgian Yeast S-33	12	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	12	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast WLP550	10	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Belgian Tripel M31	10	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Ale Yeast M41	8	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	30	Fining	Boil	80%	1% - 100%
Whirlfloc	24	Fining	Boil	62%	0% - 100%
Yeast Nutrient	16	Other	Boil	35%	1% - 100%
Whirfloc	5	Water Agt	Boil	38%	2% - 67%
Protafloc	4	Fining	Boil	88%	50% - 100%
calcium chloride	4	Water Agt	Mash	44%	1% - 67%
Protaflock	3	Fining	Boil	100%	100% - 100%
Yeast Nutrition	3	Water Agt	Boil	100%	100% - 100%
servomyces	3	Other	Boil	59%	9% - 100%
GoFerm (Yeast Starter Nutrient)	2	Other	Other	5%	5% - 5%
corriander	2	Spice	Boil	73%	50% - 97%

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