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 | 10192 | |
| Christmas Ale |
5.5 gal | 6.53% | 22.03 | 1.064 | 1.015 | All Grain | 5944 | |
| [CM] Dark Dubbel |
9 L | 5.57% | 3.86 | 1.061 | 1.018 | All Grain | 5224 | |
| Belgian Dubbel |
23 L | 7.27% | 22.87 | 1.068 | 1.012 | extract | 4780 | |
| #59 Cookie Dubbel 3711 |
40 L | 7.03% | 27.73 | 1.065 | 1.012 | All Grain | 4713 | |
| 04 BROWN |
28 L | 6.08% | 20.97 | 1.061 | 1.014 | All Grain | 4219 | |
| Weyermann® Dubbel |
3 gal | 7.89% | 26.93 | 1.072 | 1.012 | All Grain | 3997 | |
| Черная Панда |
15 L | 6.32% | 20.32 | 1.063 | 1.014 | extract | 3368 | |
| Rye Dubbel |
5.5 gal | 6.96% | 31.54 | 1.069 | 1.016 | All Grain | 2494 | |
| Belgian Dubbel (1 Gallon) |
1 gal | 7.77% | 21.43 | 1.069 | 1.010 | Partial Mash | 2110 |
Newest Belgian Dubbel Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Dubbel |
19 L | 7.12% | 18.23 | 1.067 | 1.013 | BIAB | 18 | |
| Belgian Dubbel (MB) |
5 gal | 6.94% | 24.94 | 1.066 | 1.014 | BIAB | 25 | |
| Dubbel |
5 L | 6.38% | 18.64 | 1.065 | 1.016 | extract | 41 | |
| Juicy Belgian Dark Strong |
5 gal | 6.66% | 22.58 | 1.065 | 1.014 | All Grain | 122 | |
| Baraki |
20 L | 7.52% | 20.67 | 1.068 | 1.011 | BIAB | 42 | |
| Desert Abbey Dubbel |
5 gal | 7.19% | 24.93 | 1.071 | 1.016 | All Grain | 44 | |
| Awesome Recipe |
20 L | 7.42% | 0 | 1.073 | 1.016 | All Grain | 63 | |
| Black Scapular Dubbel |
6 gal | 7.95% | 21.02 | 1.068 | 1.007 | BIAB | 49 | |
| Belgium Dubbel |
22 L | 6.86% | 9.86 | 1.062 | 1.010 | All Grain | 69 | |
| Session Belgian Dubbel |
18 L | 6.15% | 29.97 | 1.053 | 1.006 | BIAB | 65 |
Fermentables Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 514 | Grain | crystal malt |
115°L
|
34 | 4% | 1% - 28% | |
| Belgian - Pilsner | 309 | Belgian | Grain | base malt |
1.6°L
|
37 | 65% | 10% - 100% |
| Belgian Candi Sugar - Amber/Brown (60L) | 176 | Sugar | sugar |
60°L
|
38 | 8% | 2% - 17% | |
| Aromatic | 156 | Grain | base malt |
38°L
|
33 | 5% | 1% - 15% | |
| Belgian Candi Syrup - D-90 | 156 | Sugar | sugar |
90°L
|
32 | 8% | 3% - 25% | |
| Belgian - CaraMunich | 137 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 1% - 14% |
| Belgian Candi Sugar - Dark (275L) | 128 | Sugar | sugar |
275°L
|
38 | 7% | 1% - 25% | |
| Belgian - Biscuit | 126 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 28% |
| Munich - Light 10L | 125 | Grain | specialty malt |
10°L
|
33 | 14% | 3% - 85% | |
| German - Pilsner | 122 | German | Grain | base malt |
1.6°L
|
38 | 60% | 5% - 94% |
Hops Used In Belgian Dubbel Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 266 | 3.5 | 47% | 7% - 100% |
| Styrian Goldings | 263 | 5.5 | 46% | 1% - 100% |
| Tettnanger | 130 | 4.5 | 57% | 14% - 100% |
| Magnum | 104 | 15 | 53% | 8% - 100% |
| Hallertau Mittelfruh | 101 | 3.75 | 45% | 10% - 100% |
| Hallertau Hersbrucker | 88 | 4 | 43% | 7% - 100% |
| East Kent Goldings | 68 | 5 | 48% | 3% - 100% |
| Fuggles | 48 | 4.5 | 43% | 3% - 100% |
| Perle | 45 | 8.2 | 48% | 18% - 100% |
| Northern Brewer | 38 | 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 |
|---|---|---|---|---|---|---|---|---|
| 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 | 130 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| White Labs - Abbey Ale Yeast WLP530 | 107 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| White Labs - Monastary Ale Yeast WLP500 | 95 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Wyeast - Trappist High Gravity 3787 | 92 | Wyeast | Ale | 0.12 | Med-High | 76% | 64°F | 78°F |
| Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | 64 | Lallemand | Belgian Ales | High | Medium | 80% | 63°F | 77°F |
| Wyeast - Belgian Ale 1214 | 59 | 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 | 50 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Abby Ale II 1762 | 38 | Wyeast | Ale | 0.12 | Medium | 75% | 65°F | 75°F |
| Wyeast - Belgian Ardennes 3522 | 36 | 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 | 182 | Water Agt | Mash | 14% | 0% - 100% |
| Calcium Chloride (dihydrate) | 118 | Water Agt | Mash | 17% | 0% - 100% |
| Whirlfloc | 98 | Water Agt | Boil | 54% | 0% - 100% |
| Epsom Salt | 97 | Water Agt | Mash | 7% | 0% - 50% |
| Lactic acid | 85 | Water Agt | Mash | 70% | 0% - 100% |
| Irish Moss | 79 | Fining | Mash | 61% | 0% - 100% |
| Calcium Chloride (anhydrous) | 52 | Water Agt | Mash | 15% | 0% - 65% |
| Baking Soda | 48 | Water Agt | Mash | 7% | 0% - 40% |
| Chalk | 40 | Water Agt | Mash | 11% | 0% - 69% |
| Phosphoric acid | 38 | Water Agt | Mash | 68% | 0% - 100% |
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