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	3404
Radieuse Clone #7	21.4 L	8.21%	33.49	1.081	1.018		All Grain	2484
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	1730
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	1624
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	1420
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	1320
?????? ?????	15 L	6.32%	20.32	1.063	1.014		extract	1313
Belgian Dubbel	50 L	5.78%	23.98	1.062	1.018		All Grain	1151
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	1018
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	844

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Westvleteren 8	5.5 gal	2.18%	13.34	1.02	1.003		BIAB	7
like belga 12/2018	18 L	7.38%	19.68	1.065	1.008		extract	8
Dubbeling Down	4 gal	7.14%	21.3	1.069	1.015		BIAB	9
CopperHead	5.5 gal	4.37%	37.25	1.044	1.011		extract	7
GH Collab (rouler)	310 gal	7.07%	32.05	16.7582	3.78909		All Grain	23
26B - Belgian Dubbel	24 L	7.03%	23.73	1.063	1.01		BIAB	10
Rye Dubbel	19 L	6.66%	16.71	1.068	1.017		All Grain	13
Erlik Han Belgian Dubbel	22 L	6.7%	22.04	1.065	1.014		All Grain	9
[FHS] Fahter's Holy Suds No 6	5 gal	7.08%	31.94	1.067	1.013		extract	12
Mad Monk Dubbel	19 L	6.78%	21.17	1.066	1.014		All Grain	31

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	207	Belgian	Grain	Roasted malt	115 °L	34	4%	0% - 24%
Pilsner	138	Belgian	Grain	Base malt	1.6 °L	37	66%	10% - 93%
Aromatic	86	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 14%
Pilsner	74	German	Grain	Base malt	1.6 °L	38	61%	11% - 92%
CaraMunich	69	Belgian	Grain	Crystal malt	50 °L	33	5%	1% - 14%
Belgian Candi SyrupDark (80L)	53		Sugar	Sugar	80 °L	32	9%	2% - 25%
Belgian Candi SyrupD-90	53		Sugar	Sugar	90 °L	32	8%	3% - 22%
Biscuit	51	Belgian	Grain	Roasted malt	23 °L	35	5%	1% - 28%
Belgian Candi SugarAmber/Brown (60L)	49		Sugar	Sugar	60 °L	38	8%	3% - 17%
Pale Ale	46	Belgian	Grain	Base malt	3.4 °L	38	47%	8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	99	3.5	46%	18% - 100%
Styrian Goldings	96	5.5	45%	1% - 100%
Tettnanger	57	4.5	54%	14% - 100%
Magnum	48	15	54%	17% - 100%
Hallertau Hersbrucker	39	4	38%	10% - 90%
Hallertau Mittelfruh	35	3.75	48%	18% - 100%
East Kent Goldings	31	5	52%	3% - 100%
Domestic Hallertau	23	3.9	47%	20% - 100%
Perle	22	8.2	46%	20% - 100%
Fuggles	18	4.5	42%	13% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	21	Belgian	Grain	Roasted malt	115 °L	34	43%	17% - 71%
CaraMunich	9	Belgian	Grain	Crystal malt	50 °L	33	40%	19% - 63%
Aromatic	7	Belgian	Grain	Roasted malt	38 °L	33	36%	20% - 47%
Caramel / Crystal 60L	6	American	Grain	Crystal malt	60 °L	34	34%	12% - 73%
Aromatic Malt	5	American	Grain	Base malt	20 °L	35	24%	17% - 48%
Biscuit	4	Belgian	Grain	Roasted malt	23 °L	35	19%	19% - 20%
Caramel / Crystal 40L	3	American	Grain	Crystal malt	40 °L	34	67%	50% - 100%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	31%	31% - 31%
CaraBelge	2	German	Grain	Crystal malt	13.6 °L	33	59%	35% - 83%
Munich	2	Belgian	Grain	Base malt	6 °L	38	39%	27% - 50%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safbrew - Abbaye Yeast BE-256	50	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Trappist Ale Yeast WLP500	46	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Abbey Ale Yeast WLP530	43	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	36	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Belgian Ale 1214	33	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Belgian Abby Ale II 1762	16	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - General/Belgian Yeast S-33	16	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Safbrew - Specialty Ale Yeast T-58	15	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Ale Yeast M41	12	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Abbaye Ale Yeast	12	Danstar	Ale	.12	Med/High	75	63°F	77°F
Belgian Ale Yeast WLP550	12	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish moss	34	Fining	Boil	78%	1% - 100%
whirlfloc	32	Fining	Boil	67%	0% - 100%
yeast nutrient	19	Other	Boil	31%	0% - 100%
Calcium Chloride	15	Water Agt	Mash	29%	0% - 67%
Gypsum	9	Water Agt	Mash	23%	0% - 62%
Whirfloc	5	Fining	Boil	57%	3% - 100%
Table Salt	5	Water Agt	Mash	4%	0% - 15%
Servomyces	5	Other	Boil	45%	0% - 100%
Yeast Nutrition	4	Fining	Boil	89%	55% - 100%
bitter orange peel	4	Flavor	Boil	28%	6% - 80%
raisins	4	Flavor	Boil	100%	100% - 100%

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