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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