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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 6536
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 4313
26B1. Belgian Dubbel
5.5 gal 7.7% 23.08 1.072 1.013
All Grain 4233
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 3520
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 3299
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 2725
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 2639
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 2506
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 2012
Weyermann® Dubbel
3 gal 7.89% 26.93 1.072 1.012
All Grain 1319

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Dubbel
22 L 8.2% 15.66 1.074 1.012
All Grain 20
Dubbelation
10 gal 7.74% 24.49 1.072 1.013
All Grain 11
Smiling Monk Belgian-Style Dark Strong Ale
5 gal 11.13% 47.94 1.108 1.023
Partial Mash 41
belgian dubbel
20.8 L 7.93% 17.64 1.072 1.012
All Grain 46
El Monje Que Calculaba - Dubbel
20 L 7.56% 16.2 1.071 1.014
All Grain 98
トラピストサワー
410 L 9.58% 11.92 1.079 1.006
All Grain 37
B DUBBS
5.5 gal 5.91% 25.56 1.062 1.017
All Grain 55
Dubbel Trubbel
5 L 6.71% 15.92 1.064 1.013
All Grain 53
DUBBEL LA REPUBLICA
175 L 7.66% 18.66 1.061 1.003
All Grain 60
Apátok Duplája
43 L 7.82% 16.72 1.069 1.009
All Grain 83

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 345 Belgian Grain roasted malt 115°L
34 4% 0% - 24%
Belgian - Pilsner 221 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 125 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
Belgian Candi Sugar - Amber/Brown (60L) 101 Sugar sugar 60°L
38 8% 2% - 17%
German - Pilsner 101 German Grain base malt 1.6°L
38 62% 8% - 92%
Belgian - CaraMunich 97 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Munich - Light 10L 96 Grain specialty malt 10°L
33 14% 3% - 49%
Candi Syrup - Belgian Candi Syrup - D-90 87 Sugar sugar 90°L
32 8% 3% - 22%
Belgian - Biscuit 82 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian Candi Sugar - Dark (275L) 75 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 174 5.5 46% 1% - 100%
Saaz 164 3.5 46% 7% - 100%
Tettnanger 85 4.5 56% 14% - 100%
Magnum 66 15 56% 13% - 100%
Hallertau Hersbrucker 62 4 41% 7% - 100%
Hallertau Mittelfruh 61 3.75 45% 13% - 100%
East Kent Goldings 43 5 51% 3% - 100%
Fuggles 31 4.5 43% 3% - 100%
Northern Brewer 25 7.8 40% 9% - 100%
Perle 25 8.2 44% 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 19 Belgian Grain roasted malt 115°L
34 41% 17% - 62%
Belgian - CaraMunich 9 Belgian Grain crystal malt 50°L
33 42% 19% - 63%
Belgian - Aromatic 8 Belgian Grain roasted malt 38°L
33 32% 17% - 47%
Aromatic Malt 5 Grain specialty malt 20°L
35 24% 17% - 48%
Belgian - Biscuit 5 Belgian Grain roasted malt 23°L
35 19% 17% - 20%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 31% 30% - 31%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 42% 20% - 73%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 67% 50% - 100%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 24% 17% - 36%
American - Caramel / Crystal 20L 2 American Grain crystal malt 20°L
35 42% 33% - 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 83 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Monastary Ale Yeast WLP500 71 White Labs Ales High Medium 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 69 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 66 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Ale 1214 39 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 37 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 25 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Wyeast - Belgian Abby Ale II 1762 24 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Mangrove Jack - Belgian Tripel M31 23 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Fermentis - Safbrew - General/Belgian Yeast S-33 23 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
Gypsum 85 Water Agt Mash 16% 0% - 100%
Whirlfloc 68 Fining Boil 60% 0% - 100%
Irish Moss 58 Fining Boil 67% 0% - 100%
Calcium Chloride (dihydrate) 49 Water Agt Mash 20% 0% - 75%
Lactic acid 35 Water Agt Mash 67% 0% - 100%
Epsom Salt 30 Water Agt Mash 7% 0% - 33%
Calcium Chloride (dihydrate) 24 Water Agt Mash 19% 0% - 71%
Chalk 19 Water Agt Mash 7% 0% - 50%
Baking Soda 19 Water Agt Mash 6% 0% - 32%
Phosphoric acid 17 Water Agt Mash 68% 4% - 100%

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