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	9501
Christmas Ale	5.5 gal	6.53%	22.03	1.064	1.015		All Grain	5575
[CM] Dark Dubbel	9 L	5.57%	3.86	1.061	1.018		All Grain	4886
#59 Cookie Dubbel 3711	40 L	7.03%	27.73	1.065	1.012		All Grain	4427
Belgian Dubbel	23 L	7.27%	22.87	1.068	1.012		extract	4330
04 BROWN	28 L	6.08%	20.97	1.061	1.014		All Grain	3756
Weyermann® Dubbel	3 gal	7.89%	26.93	1.072	1.012		All Grain	3415
Черная Панда	15 L	6.32%	20.32	1.063	1.014		extract	3163
Rye Dubbel	5.5 gal	6.96%	31.54	1.069	1.016		All Grain	2004
Belgian Dubbel (1 Gallon)	1 gal	7.77%	21.43	1.069	1.010		Partial Mash	1730

Newest Belgian Dubbel Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Dubbel	26 L	7.01%	20.63	1.068	1.015		All Grain	14
Belgian Dubbel	5.5 gal	7.9%	27.51	1.071	1.011		BIAB	29
BD 250-225	105 L	6.53%	19.42	1.062	1.012		All Grain	29
Dubble Darkside	11 gal	6.78%	28.72	1.063	1.012		All Grain	34
Dubbel Deuce Smöl	1.5 gal	9.06%	21.36	1.081	1.012		BIAB	107
Belgium Dubbel	5.5 gal	7.74%	25.46	1.064	1.005		BIAB	69
1st Dubbel	5 gal	7.84%	25.02	1.069	1.010		All Grain	59
Belgian Red	2.5 gal	6.16%	27.02	1.055	1.008		All Grain	58
Shaun's Belgian Dubbel	19 L	8.53%	31.19	1.071	1.006		extract	68
vahit dübel	23 L	6.96%	23.96	1.065	1.012		All Grain	71

Fermentables Used In Belgian Dubbel Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	496		Grain	crystal malt	115°L	34	4%	1% - 28%
Belgian - Pilsner	295	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	156		Grain	base malt	38°L	33	5%	1% - 15%
Candi Syrup - Belgian Candi Syrup - D-90	142		Sugar	sugar	90°L	32	8%	3% - 25%
Belgian - CaraMunich	134	Belgian	Grain	crystal malt	50°L	33	5%	1% - 14%
Belgian - Biscuit	123	Belgian	Grain	roasted malt	23°L	35	5%	1% - 28%
Belgian Candi Sugar - Dark (275L)	123		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	252	5.5	46%	1% - 100%
Saaz	250	3.5	47%	7% - 100%
Tettnanger	125	4.5	56%	14% - 100%
Magnum	100	15	53%	8% - 100%
Hallertau Mittelfruh	96	3.75	46%	10% - 100%
Hallertau Hersbrucker	87	4	43%	7% - 100%
East Kent Goldings	62	5	48%	3% - 100%
Fuggles	46	4.5	43%	3% - 100%
Perle	42	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	127	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
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	58	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	55	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	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	166	Water Agt	Mash	14%	0% - 100%
Calcium Chloride (dihydrate)	105	Water Agt	Mash	17%	0% - 100%
Whirlfloc	94	Fining	Boil	56%	0% - 100%
Epsom Salt	88	Water Agt	Mash	6%	0% - 38%
Lactic acid	81	Water Agt	Mash	71%	0% - 100%
Irish Moss	76	Fining	Boil	62%	0% - 100%
Calcium Chloride (anhydrous)	48	Water Agt	Mash	15%	0% - 67%
Baking Soda	44	Water Agt	Mash	7%	0% - 40%
Chalk	36	Water Agt	Mash	12%	0% - 69%
Phosphoric acid	33	Water Agt	Mash	74%	4% - 100%

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