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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 4663
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 2078
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 2074
Belgian Dubbel
50 L 5.78% 23.98 1.062 1.018
All Grain 1829
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 1752
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 1660
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1565
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1366
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1040
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 978

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Dubbel
11 gal 8.47% 27.97 1.070 1.006
All Grain 4
Maroon Monk
120 gal 6.94% 21.92 1.065 1.012
All Grain 7
Belgian Dobbel
12 L 7.93% 0 1.073 1.013
All Grain 13
Belgian Dubbel
5.5 gal 6.99% 21.15 1.067 1.014
All Grain 25
Awesome Recipe
1.5 gal 6.37% 0 1.065 1.016
BIAB 5
Halvrød Valnød
22 L 6.39% 15.03 1.062 1.014
All Grain 13
Dubbel
21 L 7% 14.36 1.061 1.008
All Grain 27
Dubbel
42 L 6.97% 22.78 1.062 1.009
All Grain 20
Awesome Recipe
20 L 6.38% 16.27 1.065 1.016
All Grain 28
Awesome Recipe
20 L 1.84% 0 1.019 1.005
All Grain 19

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 249 Belgian Grain roasted malt 115°L
34 4% 0% - 24%
Belgian - Pilsner 167 Belgian Grain base malt 1.6°L
37 65% 4% - 93%
Belgian - Aromatic 98 Belgian Grain roasted malt 38°L
33 5% 1% - 14%
German - Pilsner 91 German Grain base malt 1.6°L
38 63% 11% - 92%
Belgian - CaraMunich 76 Belgian Grain crystal malt 50°L
33 5% 1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90 72 Sugar sugar 90°L
32 8% 3% - 22%
Belgian - Biscuit 68 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian Candi Sugar - Amber/Brown (60L) 64 Sugar sugar 60°L
38 8% 3% - 17%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 59 Sugar sugar 80°L
32 8% 2% - 25%
Belgian - Pale Ale 53 Belgian Grain base malt 3.4°L
38 50% 8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 129 5.5 44% 1% - 100%
Saaz 121 3.5 44% 7% - 100%
Tettnanger 62 4.5 54% 14% - 100%
Magnum 57 15 55% 6% - 100%
Hallertau Hersbrucker 46 4 41% 10% - 100%
Hallertau Mittelfruh 42 3.75 45% 13% - 100%
East Kent Goldings 35 5 54% 3% - 100%
Domestic Hallertau 30 3.9 48% 15% - 100%
Perle 24 8.2 46% 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 25 Belgian Grain roasted malt 115°L
34 45% 13% - 100%
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%
Belgian - Biscuit 6 Belgian Grain roasted malt 23°L
35 20% 17% - 25%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 34% 12% - 73%
American - Aromatic Malt 5 American Grain base malt 20°L
35 24% 17% - 48%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 67% 50% - 100%
German - CaraBelge 3 German Grain crystal malt 13.6°L
33 56% 35% - 83%
German - CaraMunich I 3 German Grain crystal malt 39°L
34 31% 31% - 31%
Belgian - Chocolate 2 Belgian Grain roasted malt 340°L
30 25% 13% - 38%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 56 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Trappist Ale Yeast WLP500 54 White Labs Ale High Med-Low 77.5% 65°F 72°F
White Labs - Abbey Ale Yeast WLP530 50 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 45 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 / Safale - Safbrew - Specialty Ale Yeast T-58 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 19 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 17 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
Mangrove Jack - Belgian Abbey M47 15 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 43 Water Agt Boil 62% 0% - 100%
Irish Moss 38 Fining Boil 78% 1% - 100%
Calcium Chloride (dihydrate) 30 Water Agt Other 19% 0% - 71%
Gypsum 28 Water Agt Mash 16% 0% - 62%
Epsom Salt 9 Water Agt Mash 8% 0% - 23%
Lactic acid 9 Water Agt Mash 80% 33% - 100%
Baking Soda 8 Water Agt Mash 7% 0% - 23%
Chalk 8 Water Agt Mash 4% 0% - 30%
Table Salt 7 Water Agt Mash 4% 0% - 15%
Wyeast - Beer Nutrient 4 Other Boil 43% 2% - 99%

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