Trappist Ale - Belgian Dubbel

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	4074
Radieuse Clone #7	21.4 L	8.21%	33.49	1.081	1.018		All Grain	3009
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	1944
Belgisk Dubbel	25 L	6.48%	22.6	1.062	1.012		BIAB	1885
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	1602
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	1493
Belgian Dubbel	50 L	5.78%	23.98	1.062	1.018		All Grain	1493
?????? ?????	15 L	6.32%	20.32	1.063	1.014		extract	1466
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	1227
Fightin' Words Amber Ale	2.5 gal	6.25%	13.87	1.054	1.006		BIAB	972

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel	21 L	6.93%	0	1.068	1.016		All Grain	6
Awesome Recipe	20.8 L	8.68%	0	1.088	1.022		All Grain	4
Awesome Recipe	20.8 L	7.08%	0	1.072	1.018		All Grain	0
The Belgian	8 L	7.26%	21.39	16.1916	2.78889		BIAB	5
Dubbel	5 gal	6.8%	36.62	1.065	1.013		extract	21
Belgian Dubbel	21 L	7.29%	20.25	17.567	4.25028		All Grain	5
Dubbel la huella	45 L	5.99%	20.29	1.058	1.012		All Grain	6
Ripple Dubbel	12 L	7.52%	27.38	1.065	1.007		BIAB	14
Belgian Elf	13 L	6.76%	20.98	1.067	1.016		Partial Mash	9
Awesome Recipe	15 L	6.88%	16	1.069	1.016		Partial Mash	7

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	232	Belgian	Grain	Roasted malt	115 °L	34	4%	0% - 24%
Pilsner	152	Belgian	Grain	Base malt	1.6 °L	37	65%	10% - 93%
Aromatic	88	Belgian	Grain	Roasted malt	38 °L	33	5%	1% - 14%
Pilsner	82	German	Grain	Base malt	1.6 °L	38	62%	11% - 92%
CaraMunich	72	Belgian	Grain	Crystal malt	50 °L	33	5%	1% - 14%
Belgian Candi SyrupD-90	67		Sugar	Sugar	90 °L	32	8%	3% - 22%
Biscuit	63	Belgian	Grain	Roasted malt	23 °L	35	6%	1% - 31%
Belgian Candi SugarAmber/Brown (60L)	59		Sugar	Sugar	60 °L	38	8%	3% - 17%
Belgian Candi SyrupDark (80L)	55		Sugar	Sugar	80 °L	32	8%	2% - 25%
Pale Ale	49	Belgian	Grain	Base malt	3.4 °L	38	49%	8% - 93%

Hops Used In Belgian Dubbel Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Styrian Goldings	116	5.5	45%	1% - 100%
Saaz	110	3.4	46%	7% - 100%
Tettnanger	56	4.5	54%	14% - 100%
Magnum	54	12.4	54%	11% - 100%
Hallertau Hersbrucker	41	4.6	41%	10% - 100%
Hallertau Mittelfruh	38	2.7	49%	17% - 100%
East Kent Goldings	30	5.8	52%	3% - 100%
Domestic Hallertau	29	3.9	49%	20% - 100%
Perle	22	8.7	50%	25% - 100%
Fuggles	19	3.23	42%	13% - 100%

Steeping Grains Used In Belgian Dubbel Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	24	Belgian	Grain	Roasted malt	115 °L	34	43%	13% - 100%
CaraMunich	9	Belgian	Grain	Crystal malt	50 °L	33	40%	19% - 63%
Aromatic	8	Belgian	Grain	Roasted malt	38 °L	33	33%	17% - 47%
Biscuit	6	Belgian	Grain	Roasted malt	23 °L	35	20%	17% - 25%
Caramel / Crystal 60L	6	American	Grain	Crystal malt	60 °L	34	34%	12% - 73%
Aromatic Malt	5	American	Grain	Base malt	20 °L	35	24%	17% - 48%
Caramel / Crystal 40L	4	American	Grain	Crystal malt	40 °L	34	63%	50% - 100%
CaraMunich I	3	German	Grain	Crystal malt	39 °L	34	31%	31% - 31%
CaraBelge	2	German	Grain	Crystal malt	13.6 °L	33	59%	35% - 83%
CaraVienne	2	Belgian	Grain	Crystal malt	20 °L	34	75%	50% - 100%

Yeasts Used In Belgian Dubbel Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safbrew - Abbaye Yeast BE-256	52	Fermentis / Safale	Ale	.11	High	82	54°F	77°F
Trappist Ale Yeast WLP500	49	White Labs	Ale	High	Med-Low	77.5	65°F	72°F
Abbey Ale Yeast WLP530	48	White Labs	Ale	High	Med-High	77.5	66°F	72°F
Trappist High Gravity 3787	39	Wyeast	Ale	0.12	Med-High	76	64°F	78°F
Belgian Ale 1214	35	Wyeast	Ale	0.12	Med-Low	75	68°F	78°F
Safbrew - Specialty Ale Yeast T-58	22	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Abby Ale II 1762	17	Wyeast	Ale	0.12	Medium	75	65°F	75°F
Safbrew - General/Belgian Yeast S-33	16	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
Belgian Tripel M31	14	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F
Belgian Abbey M47	14	Mangrove Jack	Ale	n/a	Med-High	75	64°F	77°F
Belgian Ale Yeast M41	13	Mangrove Jack	Ale	n/a	Medium	85	64°F	82°F

Other Ingredients Used In Belgian Dubbel Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Whirlfloc	38	Fining	Boil	65%	0% - 100%
Irish Moss	35	Fining	Boil	79%	1% - 100%
Calcium Chloride	26	Water Agt	Mash	20%	0% - 71%
Yeast nutrient	22	Other	Boil	35%	0% - 100%
Gypsum	20	Water Agt	Mash	17%	0% - 62%
Lactic acid	7	Water Agt	Mash	78%	33% - 100%
Table Salt	6	Water Agt	Mash	4%	0% - 15%
servomyces	6	Water Agt	Boil	38%	0% - 100%
bitter orange peel	5	Flavor	Boil	25%	6% - 80%
Whirfloc	5	Fining	Boil	57%	3% - 100%
Epsom Salt	5	Water Agt	Mash	4%	0% - 23%

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