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 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 | 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% |