Trappist Ale - Belgian Dubbel
BJCP Style GuideTop 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 | 5243 | |
Christmas Ale |
5.5 gal | 6.53% | 22.03 | 1.064 | 1.015 | All Grain | 3639 | |
Barreled Honey Dubbel |
14.75 gal | 6.47% | 16.92 | 1.062 | 1.014 | BIAB | 3604 | |
Tayberry Brett Dubbel |
5 gal | 7.08% | 16.59 | 1.063 | 1.009 | BIAB | 3156 | |
[CM] Dark Dubbel |
9 L | 5.57% | 3.86 | 1.061 | 1.018 | All Grain | 2942 | |
26B1. Belgian Dubbel |
5.5 gal | 7.7% | 23.08 | 1.072 | 1.013 | All Grain | 2899 | |
#59 Cookie Dubbel 3711 |
40 L | 7.03% | 27.73 | 1.065 | 1.012 | All Grain | 2840 | |
04 BROWN |
28 L | 6.08% | 20.97 | 1.061 | 1.014 | All Grain | 2238 | |
Черная Панда |
15 L | 6.32% | 20.32 | 1.063 | 1.014 | extract | 2152 | |
Belgian Dubbel |
23 L | 7.27% | 22.87 | 1.068 | 1.012 | extract | 2022 |
Newest Belgian Dubbel Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Dubbel ron/pasas |
18 L | 7.65% | 41.12 | 1.064 | 1.005 | All Grain | 6 | |
GRINBERGEN |
22 L | 6.26% | 23.76 | 1.064 | 1.016 | All Grain | 9 | |
Bubble Dubbel |
20.8 L | 6.67% | 23.39 | 1.065 | 1.014 | All Grain | 13 | |
Electric Belgian Dubbel |
48.1 L | 6.61% | 23.36 | 1.064 | 1.013 | All Grain | 7 | |
Belgium Duppel |
21.5 L | 7.15% | 23.35 | 1.062 | 1.007 | BIAB | 20 | |
NotNow Brown Clown |
5.5 gal | 6.51% | 22.12 | 1.064 | 1.014 | BIAB | 5 | |
Alan's Mann Pee |
5.5 gal | 7.32% | 20.42 | 1.067 | 1.012 | All Grain | 30 | |
Chimay red Clone |
21 L | 5.45% | 23.01 | 1.052 | 1.010 | BIAB | 30 | |
Tiny Belgian |
24 L | 7.55% | 17.88 | 1.071 | 1.013 | All Grain | 30 | |
Awesome Recipe |
16 L | 8% | 23.68 | 1.073 | 1.012 | extract | 24 |
Fermentables Used In Belgian Dubbel Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Special B | 258 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 24% |
Belgian - Pilsner | 165 | Belgian | Grain | base malt |
1.6°L
|
37 | 65% | 10% - 95% |
Belgian - Aromatic | 97 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 1% - 15% |
German - Pilsner | 86 | German | Grain | base malt |
1.6°L
|
38 | 63% | 8% - 92% |
Munich - Light 10L | 79 | Grain | specialty malt |
10°L
|
33 | 15% | 3% - 49% | |
Belgian - CaraMunich | 75 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 14% |
Candi Syrup - Belgian Candi Syrup - D-90 | 67 | Sugar | sugar |
90°L
|
32 | 8% | 2% - 22% | |
Belgian - Biscuit | 62 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 28% |
Belgian Candi Sugar - Amber/Brown (60L) | 60 | Sugar | sugar |
60°L
|
38 | 8% | 2% - 17% | |
Belgian - Pale Ale | 57 | Belgian | Grain | base malt |
3.4°L
|
38 | 51% | 8% - 93% |
Hops Used In Belgian Dubbel Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Styrian Goldings | 124 | 5.5 | 43% | 1% - 100% |
Saaz | 121 | 3.5 | 45% | 7% - 100% |
Tettnanger | 63 | 4.5 | 55% | 14% - 100% |
Magnum | 51 | 15 | 57% | 14% - 100% |
Hallertau Mittelfruh | 47 | 3.75 | 46% | 13% - 100% |
Hallertau Hersbrucker | 46 | 4 | 39% | 10% - 90% |
East Kent Goldings | 33 | 5 | 52% | 3% - 100% |
Perle | 21 | 8.2 | 43% | 1% - 100% |
Domestic Hallertau | 21 | 3.9 | 54% | 20% - 100% |
Fuggles | 20 | 4.5 | 40% | 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 | 18 | Belgian | Grain | roasted malt |
115°L
|
34 | 41% | 17% - 62% |
Belgian - Aromatic | 8 | Belgian | Grain | roasted malt |
38°L
|
33 | 32% | 17% - 47% |
Belgian - CaraMunich | 8 | Belgian | Grain | crystal malt |
50°L
|
33 | 41% | 19% - 63% |
Belgian - Biscuit | 5 | Belgian | Grain | roasted malt |
23°L
|
35 | 19% | 17% - 20% |
Aromatic Malt | 4 | Grain | specialty malt |
20°L
|
35 | 18% | 17% - 19% | |
American - Caramel / Crystal 40L | 3 | American | Grain | crystal malt |
40°L
|
34 | 67% | 50% - 100% |
American - Caramel / Crystal 60L | 3 | American | Grain | crystal malt |
60°L
|
34 | 48% | 20% - 73% |
German - CaraMunich I | 3 | German | Grain | crystal malt |
39°L
|
34 | 31% | 31% - 31% |
American - Roasted Barley | 2 | American | Grain | roasted malt |
300°L
|
33 | 36% | 6% - 67% |
Weyermann - CARABELGE | 2 | German | Grain | crystal malt |
13.6°L
|
34 | 59% | 35% - 83% |
Yeasts Used In Belgian Dubbel Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
White Labs - Monastary Ale Yeast WLP500 | 57 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
Fermentis - Safbrew - Abbaye Yeast BE-256 | 56 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
White Labs - Abbey Ale Yeast WLP530 | 55 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Wyeast - Trappist High Gravity 3787 | 46 | 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 - Safbrew - Specialty Ale Yeast T-58 | 22 | 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 |
Wyeast - Belgian Abby Ale II 1762 | 16 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
Fermentis - Safbrew - General/Belgian Yeast S-33 | 14 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Wyeast - Belgian Ardennes 3522 | 14 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
Other Ingredients Used In Belgian Dubbel Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Whirlfloc | 49 | Fining | Boil | 66% | 0% - 100% |
Irish Moss | 39 | Other | Boil | 77% | 1% - 100% |
Gypsum | 38 | Water Agt | Mash | 19% | 0% - 100% |
Calcium Chloride (dihydrate) | 24 | Water Agt | Mash | 19% | 0% - 71% |
Calcium Chloride (dihydrate) | 14 | Water Agt | Mash | 24% | 0% - 75% |
Lactic acid | 13 | Water Agt | Mash | 75% | 3% - 100% |
Epsom Salt | 11 | Water Agt | Mash | 7% | 0% - 33% |
Chalk | 10 | Water Agt | Mash | 10% | 0% - 50% |
Table Salt | 7 | Water Agt | Mash | 4% | 0% - 13% |
Baking Soda | 7 | Water Agt | Mash | 2% | 0% - 13% |