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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 5551
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 2601
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 2491
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 1969
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 1940
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1704
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1614
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 1336
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1246
Trappist Rochefort 6 Belgian Dubbel Clone (2.5 Gallons)
2.5 gal 7.58% 22.11 1.075 1.017
extract 1126

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
B-D
21 L 6.38% 22 1.063 1.014
All Grain 2
belgian collection dubbel
5.5 gal 7.27% 39.58 1.067 1.012
extract 17
Trappist Rochefort 6 w/ Original Recipe Sheet
6 gal 7.77% 19.05 1.072 1.012
All Grain 6
Barrel Dubbel
6 gal 7.11% 38.12 1.067 1.012
extract 12
La Petite Orange
11 gal 5.89% 23.65 1.052 1.008
All Grain 12
Güray dübel
23 L 6.8% 15.67 1.067 1.015
All Grain 18
Belgian dubbel
40 L 6.91% 17.67 1.062 1.009
All Grain 12
Dumaguete Dubbel (with Philippine Muscovado sugar)
14 L 7.92% 23.57 1.070 1.009
BIAB 48
Dubbel
5.5 gal 6.91% 23.89 1.063 1.010
All Grain 32
Belgian Dubbel
5.5 gal 7.45% 21.98 1.072 1.015
BIAB 37

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 284 Belgian Grain roasted malt 115°L
34 4% 0% - 28%
Belgian - Pilsner 190 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 113 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
German - Pilsner 101 German Grain base malt 1.6°L
38 61% 8% - 92%
Belgian - CaraMunich 85 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90 81 Sugar sugar 90°L
32 8% 3% - 22%
Belgian Candi Sugar - Amber/Brown (60L) 78 Sugar sugar 60°L
38 8% 2% - 17%
Belgian - Biscuit 75 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian - Pale Ale 60 Belgian Grain base malt 3.4°L
38 50% 8% - 93%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 59 Sugar sugar 80°L
32 8% 2% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 142 5.5 45% 1% - 100%
Saaz 132 3.5 45% 7% - 100%
Tettnanger 71 4.5 53% 14% - 100%
Magnum 62 15 56% 14% - 100%
Hallertau Mittelfruh 51 3.75 45% 13% - 100%
Hallertau Hersbrucker 50 4 43% 10% - 100%
East Kent Goldings 35 5 54% 3% - 100%
Domestic Hallertau 30 3.9 47% 20% - 100%
Fuggles 24 4.5 40% 13% - 100%
Perle 23 8.2 45% 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 25 Belgian Grain roasted malt 115°L
34 39% 17% - 62%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 32% 17% - 47%
Belgian - CaraMunich 9 Belgian Grain crystal malt 50°L
33 40% 19% - 63%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 34% 12% - 73%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 22% 17% - 38%
American - Aromatic Malt 5 American Grain base malt 20°L
35 24% 17% - 48%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 69% 50% - 100%
German - CaraMunich I 4 German Grain crystal malt 39°L
34 31% 30% - 31%
Weyermann - CARABELGE 3 German Grain crystal malt 13.6°L
34 56% 35% - 83%
German - CaraMunich III 2 German Grain crystal malt 57°L
34 29% 25% - 33%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Trappist Ale Yeast WLP500 60 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 59 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 54 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 51 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 24 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 20 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis - Safbrew - General/Belgian Yeast S-33 18 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Mangrove Jack - Belgian Abbey M47 18 Mangrove Jack Ale n/a Med-High 75% 64°F 77°F
Mangrove Jack - Belgian Tripel M31 17 Mangrove Jack Ale n/a Medium 85% 64°F 82°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 46 Fining Boil 66% 0% - 100%
Gypsum 39 Water Agt Mash 24% 0% - 100%
Irish Moss 37 Fining Boil 78% 1% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 21% 0% - 71%
Calcium Chloride (dihydrate) 12 Water Agt Mash 32% 0% - 75%
Lactic acid 11 Water Agt Mash 68% 3% - 100%
Chalk 10 Water Agt Mash 12% 0% - 64%
Epsom Salt 9 Water Agt Mash 10% 0% - 33%
Table Salt 8 Water Agt Mash 6% 0% - 15%
Phosphoric acid 7 Water Agt Mash 71% 33% - 100%

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