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	9191
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5478
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4791
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4344
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4141
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3606
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	3145
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3094
26B.Belgian Dubbel(24.10.22)	21 L	7.62%	23.5	1.065	1.007		All Grain	2137
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	1843

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dubbel	20 L	7.96%	0	1.079	1.019		All Grain	11
Awesome Recipe	20.8 L	7.47%	17.68	1.065	1.008		All Grain	8
Barrel 6: Dubbel	5.5 gal	6.69%	0	1.068	1.017		extract	19
Dreamy Dubbel -- Belgian Dubbel with Chamomile	5.75 gal	6.02%	22.08	1.056	1.010		BIAB	27
belgo dubble	28 L	7.15%	23.99	1.073	1.018		All Grain	29
DUBBEL	5 gal	8.14%	29.46	1.081	1.019		BIAB	29
Dubbel	20.8 L	6.72%	0	1.068	1.017		All Grain	40
Belgian Dubble D	25 L	6.09%	26.31	1.058	1.012		All Grain	39
Club Dubbel	5.5 gal	6.3%	25.48	1.063	1.015		BIAB	41
belgian dark pale	50 L	6.66%	21.56	1.066	1.016		All Grain	57

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	487		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)	167		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	132	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Munich - Light 10L	122		Grain	specialty malt	10°L	33	14%	3% - 85%
Belgian - Biscuit	122	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	121		Sugar	sugar	275°L	38	7%	1% - 25%
German - Pilsner	119	German	Grain	base malt	1.6°L	38	60%	5% - 92%

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	121	4.5	56%	14% - 100%
Magnum	95	15	53%	8% - 100%
Hallertau Mittelfruh	94	3.75	46%	10% - 100%
Hallertau Hersbrucker	85	4	43%	7% - 100%
East Kent Goldings	62	5	48%	3% - 100%
Fuggles	47	4.5	43%	3% - 100%
Perle	42	8.2	49%	20% - 100%
Northern Brewer	36	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	128	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	95	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	90	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
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	52	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°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	49	Mangrove Jack	Ale	n/a	Med-High	75%	64°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	160	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	102	Water Agt	Mash	17%	0% - 100%
Whirlfloc	93	Other	Boil	57%	0% - 100%
Epsom Salt	86	Water Agt	Mash	6%	0% - 38%
Lactic acid	78	Water Agt	Mash	72%	0% - 100%
Irish Moss	76	Fining	Boil	62%	0% - 100%
Calcium Chloride (anhydrous)	45	Water Agt	Mash	14%	0% - 67%
Baking Soda	43	Water Agt	Mash	7%	0% - 40%
Chalk	35	Water Agt	Mash	10%	0% - 69%
Yeast Nutrient	32	Other	Boil	34%	0% - 100%

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