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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
Belgian Dubbel (BIAB)
26.5 L 5.93% 19.55 1.058 1.012
BIAB 5070
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 2298
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 2210
Belgian Dubbel
50 L 5.78% 23.98 1.062 1.018
All Grain 2101
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 1839
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 1804
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1643
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1517
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 1173
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1100

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
dubbel bubbel
25 L 7.39% 17.91 1.071 1.015
All Grain 0
10Gal Belgian Dubbel
10.5 gal 6.49% 28.57 1.061 1.011
All Grain 10
Belgian Dubbel
7 gal 7.26% 25.95 1.069 1.014
BIAB 6
PPN Dubbel option 01
25 L 5.9% 0 1.056 1.011
BIAB 3
Belgin Dubbel
20 L 6.93% 14.22 1.075 1.022
extract 19
Simple Christmas Dubbel 2019
21 L 7.13% 21.9 1.068 1.014
All Grain 36
Belgian Dubbel - Leffe Radieuse Clone
5.5 gal 8.23% 22.8 1.078 1.015
All Grain 48
Dubbel Trouble Y'all
230 L 7.03% 15.93 1.059 1.006
All Grain 11
Karácsonyi Dubbel 2019
22 L 6.69% 22.09 1.066 1.015
All Grain 1
Belgian dubble
5.5 gal 6.99% 26.31 1.065 1.012
All Grain 13

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 263 Belgian Grain roasted malt 115°L
34 4% 0% - 24%
Belgian - Pilsner 175 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 102 Belgian Grain roasted malt 38°L
33 5% 1% - 14%
German - Pilsner 97 German Grain base malt 1.6°L
38 62% 8% - 92%
Belgian - CaraMunich 81 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90 76 Sugar sugar 90°L
32 8% 3% - 22%
Belgian Candi Sugar - Amber/Brown (60L) 72 Sugar sugar 60°L
38 8% 3% - 17%
Belgian - Biscuit 69 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 59 Sugar sugar 80°L
32 8% 2% - 25%
Belgian - Pale Ale 54 Belgian Grain base malt 3.4°L
38 49% 8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 130 5.5 45% 1% - 100%
Saaz 126 3.5 45% 7% - 100%
Tettnanger 67 4.5 53% 14% - 100%
Magnum 58 15 57% 17% - 100%
Hallertau Mittelfruh 45 3.75 46% 13% - 100%
Hallertau Hersbrucker 44 4 41% 10% - 100%
East Kent Goldings 35 5 53% 3% - 100%
Domestic Hallertau 29 3.9 48% 20% - 100%
Perle 23 8.2 45% 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 22 Belgian Grain roasted malt 115°L
34 41% 17% - 62%
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%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 34% 12% - 73%
Belgian - Biscuit 5 Belgian Grain roasted malt 23°L
35 19% 17% - 20%
American - Aromatic Malt 5 American Grain base malt 20°L
35 24% 17% - 48%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 31% 30% - 31%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 67% 50% - 100%
Weyermann - CARABELGE 3 German Grain crystal malt 13.6°L
34 56% 35% - 83%
German - Abbey Malt 2 German Grain base malt 17°L
33 33% 17% - 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 58 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 56 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 52 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 50 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 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safbrew - General/Belgian Yeast S-33 19 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 18 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Mangrove Jack - Belgian Tripel M31 16 Mangrove Jack Ale n/a Medium 85% 64°F 82°F
Mangrove Jack - Belgian Abbey M47 16 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 46 Fining Boil 64% 0% - 100%
Irish Moss 36 Fining Boil 79% 1% - 100%
Gypsum 32 Water Agt Mash 18% 0% - 62%
Calcium Chloride (dihydrate) 28 Water Agt Sparge 19% 0% - 71%
Lactic acid 11 Water Agt Mash 68% 3% - 100%
Epsom Salt 9 Water Agt Mash 9% 0% - 33%
Chalk 8 Water Agt Mash 7% 0% - 50%
Table Salt 7 Water Agt Mash 4% 0% - 15%
Calcium Chloride (dihydrate) 7 Water Agt Mash 19% 0% - 75%
Baking Soda 6 Water Agt Mash 4% 0% - 23%

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