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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
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 2716
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 2621
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 2037
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 2016
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1741
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1653
Belgian Dubbel
23 L 5.87% 22.41 1.064 1.019
extract 1426
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1285
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 987
Easter Beer (Spiced Dubbel with Pomegranate Molasses)
40 L 6.46% 0 1.066 1.016
All Grain 919

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Buzz Dubbel
11 gal 6.73% 48.54 1.064 1.013
All Grain 1
Grimbergen Clone
1.38 gal 6.6% 19.63 1.064 1.014
All Grain 6
Awesome Recipe
20.8 L 7.28% 19.51 1.068 1.012
All Grain 2
Awesome Recipe
25 L 5.2% 14.23 1.057 1.017
All Grain 2
dubbel
5.5 gal 7.67% 30.03 1.073 1.015
All Grain 5
Dubbel
5 gal 8.07% 29.4 1.081 1.019
All Grain 17
Belgian Dubbel
12 L 6.84% 18.54 1.073 1.021
BIAB 17
duBBBel
540 gal 7.11% 23.42 1.066 1.014
All Grain 14
Mad Turkey
5 gal 7.21% 11.59 1.072 1.017
All Grain 7
16_Belgian
5 gal 7.69% 27.77 1.071 1.012
All Grain 11

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 293 Belgian Grain roasted malt 115°L
34 4% 0% - 28%
Belgian - Pilsner 200 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian - Aromatic 114 Belgian Grain roasted malt 38°L
33 5% 1% - 15%
German - Pilsner 104 German Grain base malt 1.6°L
38 61% 8% - 92%
Belgian - CaraMunich 87 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90 82 Sugar sugar 90°L
32 9% 2% - 22%
Belgian Candi Sugar - Amber/Brown (60L) 78 Sugar sugar 60°L
38 8% 2% - 17%
Belgian - Biscuit 77 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian - Pale Ale 63 Belgian Grain base malt 3.4°L
38 48% 8% - 93%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 61 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 145 5.5 45% 1% - 100%
Saaz 135 3.5 45% 7% - 100%
Tettnanger 71 4.5 53% 14% - 100%
Magnum 63 15 56% 14% - 100%
Hallertau Hersbrucker 52 4 43% 10% - 100%
Hallertau Mittelfruh 52 3.75 46% 13% - 100%
East Kent Goldings 34 5 53% 3% - 100%
Domestic Hallertau 29 3.9 47% 20% - 100%
Fuggles 24 4.5 40% 13% - 100%
Perle 24 8.2 46% 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 55 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 54 Wyeast Ale 0.12 Med-High 76% 64°F 78°F
Wyeast - Belgian Ale 1214 40 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 26 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 47 Fining Boil 65% 0% - 100%
Gypsum 43 Water Agt Mash 21% 0% - 100%
Irish Moss 37 Fining Boil 78% 1% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 21% 0% - 71%
Calcium Chloride (dihydrate) 17 Water Agt Mash 24% 0% - 75%
Lactic acid 14 Water Agt Mash 75% 3% - 100%
Epsom Salt 11 Water Agt Mash 9% 0% - 33%
Chalk 9 Water Agt Mash 6% 0% - 50%
Phosphoric acid 8 Water Agt Mash 66% 0% - 100%
Table Salt 8 Water Agt Mash 6% 0% - 15%

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