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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 4363
Radieuse Clone #7
21.4 L 8.21% 33.49 1.081 1.018
All Grain 3280
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 2025
Belgisk Dubbel
25 L 6.48% 22.6 1.062 1.012
BIAB 1981
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 1692
Belgian Dubbel
50 L 5.78% 23.98 1.062 1.018
All Grain 1643
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 1582
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 1519
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 1302
Fightin' Words Amber Ale
2.5 gal 6.25% 13.87 1.054 1.006
BIAB 1009

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Belgian Brown
40 L 6.05% 22.8 1.064 1.018
All Grain 3
Dubbel Vision
20 L 6.28% 23.9 1.056 1.008
BIAB 5
Barba Dobble Weckx 3
20 L 7.38% 26.21 1.074 1.018
All Grain 2
Dubbel 2
5 L 7.68% 20.94 1.071 1.013
All Grain 10
Dubbel 1
5 L 6.27% 23.16 1.058 1.010
All Grain 6
Whirlygig Dubbel
6 gal 5.57% 15.39 1.053 1.011
extract 111
Trappist Dubbel
5.5 gal 6.88% 21.93 1.068 1.015
All Grain 53
#81
50 L 6.38% 35.01 1.060 1.011
All Grain 10
Belgian Dubbel
14 L 6.44% 17.19 1.059 1.010
Partial Mash 10
Westmalle Dubbel Clone (GF)
5 gal 6.29% 22.94 1.060 1.012
All Grain 25

Fermentables Used In Belgian Dubbel Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 241 Belgian Grain roasted malt 115°L
34 4% 0% - 24%
Belgian - Pilsner 162 Belgian Grain base malt 1.6°L
37 66% 10% - 93%
Belgian - Aromatic 97 Belgian Grain roasted malt 38°L
33 5% 1% - 14%
German - Pilsner 90 German Grain base malt 1.6°L
38 62% 11% - 92%
Belgian - CaraMunich 75 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Candi Syrup - Belgian Candi Syrup - D-90 71 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) 60 Sugar sugar 60°L
38 8% 3% - 17%
Candi Syrup - Belgian Candi Syrup - Dark (80L) 58 Sugar sugar 80°L
32 8% 2% - 25%
Cane Sugar 51 Sugar sugar 0°L
46 7% 1% - 20%

Hops Used In Belgian Dubbel Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 125 5.5 45% 1% - 100%
Saaz 120 3.5 45% 7% - 100%
Tettnanger 61 4.5 55% 14% - 100%
Magnum 56 15 54% 11% - 100%
Hallertau Hersbrucker 45 4 42% 10% - 100%
Hallertau Mittelfruh 40 3.75 46% 13% - 100%
Domestic Hallertau 31 3.9 47% 15% - 100%
East Kent Goldings 31 5 53% 3% - 100%
Perle 23 8.2 49% 20% - 100%
Fuggles 21 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 43% 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 4 American Grain crystal malt 40°L
34 63% 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 - CaraVienne 2 Belgian Grain crystal malt 20°L
34 75% 50% - 100%

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 54 White Labs Ale High Med-Low 77.5% 65°F 72°F
Fermentis / Safale - Safbrew - Abbaye Yeast BE-256 53 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 49 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Trappist High Gravity 3787 43 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 25 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - Belgian Abby Ale II 1762 17 Wyeast Ale 0.12 Medium 75% 65°F 75°F
Fermentis / Safale - Safbrew - General/Belgian Yeast S-33 16 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 42 Fining Boil 62% 0% - 100%
Irish Moss 38 Fining Boil 78% 1% - 100%
Calcium Chloride 31 Water Agt Mash 19% 0% - 71%
Gypsum 24 Water Agt Mash 16% 0% - 62%
Lactic acid 8 Water Agt Mash 81% 33% - 100%
Table Salt 7 Water Agt Mash 4% 0% - 15%
Baking Soda 6 Water Agt Mash 4% 0% - 23%
Chalk 6 Water Agt Mash 0% 0% - 1%
Epsom Salt 6 Water Agt Mash 5% 0% - 23%
Wyeast - Beer Nutrient 5 Other Boil 41% 2% - 99%

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