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	8880
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5412
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4728
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4298
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	3993
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3514
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	3061
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3057
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	1733
Easter Beer (Spiced Dubbel with Pomegranate Molasses)	40 L	6.46%	0	1.066	1.016		All Grain	1589

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dubbel Date	185 L	7%	0	1.072	1.018		extract	19
Awesome Recipe	180 L	6.96%	0	1.071	1.018		All Grain	5
Choco-Strawberry Dubbel	5 gal	7.28%	24.1	1.067	1.011		All Grain	23
Fuckin Dubbel	5.5 gal	6.55%	25.93	1.061	1.011		All Grain	19
Trappist Harvest Ale	5 gal	6.65%	21.16	1.066	1.015		Partial Mash	73
Dubbel	1 gal	7.26%	22.03	1.072	1.016		All Grain	37
Belgian Dubbel	19.5 L	8.68%	23.99	1.076	1.010		All Grain	56
Belgian Dubbel #169	5.5 gal	7.17%	19.18	1.067	1.013		All Grain	39
Spiced Cherry Dubbel	5.5 gal	6.67%	42.39	1.065	1.014		All Grain	60
Belgian dubbel	19 L	7.26%	17.45	1.074	1.018		All Grain	56

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	482		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	291	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	168		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	153		Grain	base malt	38°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	140		Sugar	sugar	90°L	32	8%	3% - 25%
Belgian - CaraMunich	133	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Munich - Light 10L	122		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian Candi Sugar - Dark (275L)	121		Sugar	sugar	275°L	38	7%	1% - 25%
German - Pilsner	120	German	Grain	base malt	1.6°L	38	59%	5% - 92%
Belgian - Biscuit	119	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	247	5.5	46%	1% - 100%
Saaz	244	3.5	46%	7% - 100%
Tettnanger	122	4.5	56%	14% - 100%
Hallertau Mittelfruh	93	3.75	46%	10% - 100%
Magnum	93	15	53%	8% - 100%
Hallertau Hersbrucker	84	4	43%	7% - 100%
East Kent Goldings	63	5	48%	3% - 100%
Fuggles	47	4.5	43%	3% - 100%
Perle	42	8.2	49%	20% - 100%
Northern Brewer	34	7.8	42%	9% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	28		Grain	crystal malt	115°L	34	42%	16% - 100%
Belgian - CaraMunich	12	Belgian	Grain	crystal malt	50°L	33	38%	17% - 63%
Aromatic	9		Grain	base 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%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	42%	20% - 73%
Cara 45L	4		Grain	crystal malt	42°L	34	50%	50% - 50%
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	127	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	96	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	92	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Trappist High Gravity 3787	91	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
Wyeast - Belgian Ale 1214	56	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Abbey M47	51	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	47	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Abby Ale II 1762	36	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Wyeast - Belgian Ardennes 3522	34	Wyeast	Ale	0.12	High	74%	65°F	85°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	158	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	98	Water Agt	Mash	17%	0% - 100%
Whirlfloc	95	Fining	Boil	57%	0% - 100%
Epsom Salt	84	Water Agt	Mash	6%	0% - 38%
Lactic acid	77	Water Agt	Mash	72%	0% - 100%
Irish Moss	77	Fining	Boil	61%	0% - 100%
Calcium Chloride (anhydrous)	46	Water Agt	Mash	13%	0% - 67%
Baking Soda	41	Water Agt	Mash	7%	0% - 40%
Chalk	36	Water Agt	Mash	10%	0% - 69%
Yeast Nutrient	31	Other	Boil	35%	0% - 100%

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