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%

Photos