Trappist Ale - Belgian Dubbel - Beer Recipes | Brewer's Friend
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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 9638
Christmas Ale
5.5 gal 6.53% 22.03 1.064 1.015
All Grain 5630
[CM] Dark Dubbel
9 L 5.57% 3.86 1.061 1.018
All Grain 4966
#59 Cookie Dubbel 3711
40 L 7.03% 27.73 1.065 1.012
All Grain 4476
Belgian Dubbel
23 L 7.27% 22.87 1.068 1.012
extract 4449
04 BROWN
28 L 6.08% 20.97 1.061 1.014
All Grain 3874
Weyermann® Dubbel
3 gal 7.89% 26.93 1.072 1.012
All Grain 3554
Черная Панда
15 L 6.32% 20.32 1.063 1.014
extract 3206
Rye Dubbel
5.5 gal 6.96% 31.54 1.069 1.016
All Grain 2106
Belgian Dubbel (1 Gallon)
1 gal 7.77% 21.43 1.069 1.010
Partial Mash 1854

Newest Belgian Dubbel Recipes

Title Size ABV IBU OG FG Color Method Views
Monastic Benediction
5.5 gal 5.03% 9.97 1.047 1.009
BIAB 16
Belgian Dubbel
7.5 gal 6.71% 28.81 1.062 1.011
BIAB 35
Belgian dubbel
20 gal 6.42% 22.03 1.064 1.015
All Grain 25
Vespers Belgique Amber
215 L 5.27% 29.28 1.052 1.011
All Grain 41
Dubbel 2025
220 gal 7.14% 23.75 1.068 1.013
All Grain 52
Belgian Dark
18 L 6.48% 22.69 1.062 1.013
All Grain 40
Dubbel
5.25 gal 8.48% 41.85 1.079 1.015
All Grain 62
Belgian Dubbel
12 L 8% 18.19 1.067 1.006
BIAB 110
Dubble
10 L 6.96% 16.76 1.059 1.006
All Grain 78
Awesome Recipe
2200 L 7.93% 0 1.071 1.011
All Grain 44

Fermentables Used In Belgian Dubbel Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 498 Grain crystal malt 115°L
34 4% 1% - 28%
Belgian - Pilsner 296 Belgian Grain base malt 1.6°L
37 65% 10% - 100%
Belgian Candi Sugar - Amber/Brown (60L) 172 Sugar sugar 60°L
38 8% 2% - 17%
Aromatic 157 Grain base malt 38°L
33 5% 1% - 15%
Belgian Candi Syrup - D-90 146 Sugar sugar 90°L
32 8% 3% - 25%
Belgian - CaraMunich 135 Belgian Grain crystal malt 50°L
33 5% 1% - 14%
Belgian - Biscuit 124 Belgian Grain roasted malt 23°L
35 5% 1% - 28%
Belgian Candi Sugar - Dark (275L) 124 Sugar sugar 275°L
38 7% 1% - 25%
Munich - Light 10L 122 Grain specialty malt 10°L
33 14% 3% - 85%
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 256 5.5 46% 1% - 100%
Saaz 255 3.5 47% 7% - 100%
Tettnanger 126 4.5 56% 14% - 100%
Magnum 101 15 54% 8% - 100%
Hallertau Mittelfruh 95 3.75 45% 10% - 100%
Hallertau Hersbrucker 88 4 43% 7% - 100%
East Kent Goldings 64 5 48% 3% - 100%
Fuggles 48 4.5 43% 3% - 100%
Perle 43 8.2 49% 20% - 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-256 125 Fermentis / Safale Ale .11 High 82% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 97 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
Wyeast - Belgian Ale 1214 59 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST 58 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 50 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 37 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 172 Water Agt Mash 14% 0% - 100%
Calcium Chloride (dihydrate) 108 Water Agt Mash 17% 0% - 100%
Whirlfloc 96 Fining Boil 55% 0% - 100%
Epsom Salt 92 Water Agt Mash 6% 0% - 38%
Lactic acid 82 Water Agt Mash 72% 0% - 100%
Irish Moss 79 Fining Boil 61% 0% - 100%
Calcium Chloride (anhydrous) 50 Water Agt Mash 15% 0% - 65%
Baking Soda 46 Water Agt Mash 7% 0% - 40%
Chalk 38 Water Agt Mash 11% 0% - 69%
Yeast Nutrient 34 Other Boil 34% 0% - 100%

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