Trappist Ale - Belgian Dubbel

A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.

Flavor Profile: Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepp

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars p

BJCP Style Guide

Top 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	7566
26B1. Belgian Dubbel	5.5 gal	7.7%	23.08	1.072	1.013		All Grain	5268
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	4871
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4265
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	3887
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	3205
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3126
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	2782
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	2645
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	2500

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Chocolate Dubbel	200 L	7.29%	23.95	1.066	1.011		All Grain	23
Dubbel Entendre	25 L	6.79%	14.54	1.063	1.011		All Grain	42
No podés ser tan dubbel	60 L	6.67%	14.53	1.060	1.009		All Grain	41
Bélgica Facundo	20.8 L	8.87%	30.84	1.078	1.011		All Grain	30
Antwerp	5.5 gal	7.81%	24.19	1.074	1.014		All Grain	41
Belgian Dubbel	48 L	6.77%	19.6	1.066	1.015		All Grain	22
Rhonda’s Belgium Dubble	35 gal	6.32%	22.01	1.062	1.014		All Grain	44
Todd's Belgian Dubbel	5 gal	6.97%	24.29	1.067	1.014		All Grain	46
Belgian Dubbel	2 gal	8.3%	26.34	1.071	1.008		All Grain	160
Dreams of a week in Bruges	4 gal	5.45%	25.85	1.053	1.011		BIAB	40

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	447	Belgian	Grain	roasted malt	115°L	34	4%	0% - 28%
Belgian - Pilsner	275	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian - Aromatic	147	Belgian	Grain	roasted malt	38°L	33	5%	1% - 15%
Belgian Candi Sugar - Amber/Brown (60L)	144		Sugar	sugar	60°L	38	8%	2% - 17%
Belgian - CaraMunich	124	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90	123		Sugar	sugar	90°L	32	8%	3% - 22%
German - Pilsner	119	German	Grain	base malt	1.6°L	38	60%	5% - 92%
Munich - Light 10L	118		Grain	specialty malt	10°L	33	15%	3% - 85%
Belgian - Biscuit	110	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	108		Sugar	sugar	275°L	38	7%	1% - 25%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	230	5.5	46%	1% - 100%
Saaz	223	3.5	46%	7% - 100%
Tettnanger	109	4.5	56%	14% - 100%
Magnum	84	15	51%	5% - 100%
Hallertau Mittelfruh	84	3.75	46%	10% - 100%
Hallertau Hersbrucker	78	4	44%	7% - 100%
East Kent Goldings	56	5	49%	3% - 100%
Fuggles	46	4.5	44%	3% - 100%
Perle	34	8.2	49%	20% - 100%
Northern Brewer	33	7.8	43%	9% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Special B	27	Belgian	Grain	roasted malt	115°L	34	41%	16% - 100%
Belgian - CaraMunich	12	Belgian	Grain	crystal malt	50°L	33	38%	17% - 63%
Belgian - Aromatic	9	Belgian	Grain	roasted malt	38°L	33	32%	17% - 47%
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	25%	17% - 38%
Aromatic Malt	6		Grain	specialty malt	20°L	35	26%	17% - 48%
German - CaraMunich I	5	German	Grain	crystal malt	39°L	34	35%	30% - 50%
Dingemans - Special B	4	Belgian	Grain	crystal malt	125°L	33.1	38%	20% - 50%
Belgian - Cara 45L	4	Belgian	Grain	crystal malt	42°L	34	50%	50% - 50%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	42%	20% - 73%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	69%	50% - 100%

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	113	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	86	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	84	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Monastary Ale Yeast WLP500	80	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	50	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	50	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Abbey M47	41	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Abby Ale II 1762	35	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	34	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Mangrove Jack - Belgian Tripel M31	33	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
Gypsum	130	Water Agt	Mash	15%	0% - 100%
Whirlfloc	84	Fining	Boil	59%	0% - 100%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	18%	0% - 75%
Irish Moss	75	Other	Boil	61%	0% - 100%
Epsom Salt	66	Water Agt	Mash	6%	0% - 33%
Lactic acid	60	Water Agt	Mash	72%	0% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	14%	0% - 55%
Baking Soda	33	Water Agt	Mash	7%	0% - 40%
Chalk	30	Water Agt	Boil	7%	0% - 50%
Phosphoric acid	27	Water Agt	Mash	68%	0% - 100%

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