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	9821
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5747
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	5061
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4593
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4580
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	4062
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	3776
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3275
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2303
Belgian Dubbel (1 Gallon)	1 gal	7.77%	21.43	1.069	1.010		Partial Mash	1984

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Lion's Hill again	5.5 gal	7.01%	43.31	1.071	1.018		All Grain	51
Dubbel Trubbel	6.5 gal	7.51%	38.41	1.070	1.013		All Grain	27
Hoity Toity	5.5 gal	6.86%	0	1.067	1.014		All Grain	26
Belgian Dubbel	3 gal	7.7%	19.21	1.071	1.012		BIAB	57
Candi Cane	15 L	6.94%	18.66	1.060	1.007		BIAB	55
Jack-o'-Lantern	20 L	6.08%	17.42	1.053	1.006		BIAB	81
Double Dubbel	4 gal	14.41%	0	1.146	1.037		BIAB	50
Dubbel (Westmalle Clone)	1 gal	7.33%	18.09	1.065	1.009		BIAB	104
Belgiam Dubbel Jinsop Montero 20L	20 L	7.52%	15.74	1.083	1.026		All Grain	53
Spaceworms Classic Dubbel	7 gal	7.03%	21.01	1.071	1.018		extract	31

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	504		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	305	Belgian	Grain	base malt	1.6°L	37	65%	10% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	175		Sugar	sugar	60°L	38	8%	2% - 17%
Aromatic	155		Grain	base malt	38°L	33	5%	1% - 15%
Belgian Candi Syrup - D-90	150		Sugar	sugar	90°L	32	8%	3% - 25%
Belgian - CaraMunich	136	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian - Biscuit	125	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Munich - Light 10L	124		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian Candi Sugar - Dark (275L)	122		Sugar	sugar	275°L	38	7%	1% - 25%
German - Pilsner	121	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	262	3.5	47%	7% - 100%
Styrian Goldings	260	5.5	46%	1% - 100%
Tettnanger	128	4.5	56%	14% - 100%
Magnum	104	15	53%	8% - 100%
Hallertau Mittelfruh	99	3.75	45%	10% - 100%
Hallertau Hersbrucker	88	4	43%	7% - 100%
East Kent Goldings	66	5	49%	3% - 100%
Fuggles	47	4.5	42%	3% - 100%
Perle	44	8.2	48%	18% - 100%
Northern Brewer	37	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	127	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	102	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Wyeast - Trappist High Gravity 3787	93	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Monastary Ale Yeast WLP500	93	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	59	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Wyeast - Belgian Ale 1214	58	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Mangrove Jack - Belgian Abbey M47	51	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
Wyeast - Belgian Abby Ale II 1762	37	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	179	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	114	Water Agt	Mash	17%	0% - 100%
Whirlfloc	98	Fining	Boil	54%	0% - 100%
Epsom Salt	95	Water Agt	Mash	6%	0% - 47%
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	35	Water Agt	Mash	71%	1% - 100%

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