Recipes: Belgian Dubbel

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Style Profile based on 779 recipes

OG

1.068

FG

1.013

IBU

21

ABV

7.3%

BU:GU

0.31

Hops

3.1 g/L

Grain Bill Composition

  • 84% Base
  • 12% Toast
  • 8% Crystal
  • 1% Roast

Median % of grist by malt category

Common Hops

  • 21% Samba
  • 21% Styrian Golding
  • 13% Tettnanger
  • 10% Saaz (CZ)
  • 10% Hallertauer Hersbrucker
  • 7% East Kent Goldings
  • 7% Magnum (GR)
  • 6% Fuggles
  • 5% Hallertau Mittelfrüh
  • 5% Southern Brewer

% of Belgian Dubbel recipes using each hop

Common Fermentables

  • 23% Special B Malt
  • 18% Belgian - Special B
  • 15% Pilsner (2 Row) Bel
  • 15% Caramunich Malt
  • 15% Aromatic Malt
  • 11% Belgian - Pilsner
  • 11% Munich Malt
  • 7% Belgian Candi Sugar - Amber/Brown (60L)
  • 6% Pale Malt (2 Row) Bel
  • 6% Candi Syrup - Belgian Candi Syrup - D-90

Colour = malt category · bar = % of recipes

Common Yeasts

  • 12% Abbey Ale Yeast (WLP530) White Labs
  • 9% Trappist Ale (WLP500) White Labs
  • 7% Trappist High Gravity (3787) Wyeast Labs
  • 6% Belgian Ale Yeast (1214) Wyeast Labs
  • 6% SafBrew Specialty Ale (T-58) Fermentis
  • 5% Belgian Ale (M41) Mangrove Jack
  • 5% Safebrew Abbey Ale (BE-256) Fermentis
  • 4% Belgian Abbey II (1762) Wyeast Labs
  • 3% Belgian Ardennes (3522) Wyeast Labs
  • 3% SafBrew Ale (S-33) Fermentis

% of Belgian Dubbel recipes using each strain

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