Style: Belgian Dubbel

• 38% Pilsner
• 36% Pale
• 11% Toast
• 7% Crystal
• 5% sugar

% of total grain weight across all recipes · sums to ~100%

• 81% Crystal (6%)
• 75% Toast (13%)
• 66% Pilsner (71%)
• 56% Pale (56%)
• 44% sugar (8%)
• 21% Wheat (7%)

% of Belgian Dubbel recipes using each malt category (addition % in brackets)

• 23% Saaz
• 21% Styrian Golding
• 14% Tettnang
• 10% Hersbrucker
• 7% East Kent Goldings
• 7% Magnum
• 6% Fuggle
• 6% Northern Brewer
• 6% Hallertau Mittelfrüh
• 5% Taurus

% of Belgian Dubbel recipes using each hop

dated Belgian Dubbel recipes with at least one dry-hop addition

• 24% Special B Malt
• 17% 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
• 5% Candi Syrup - Belgian Candi Syrup - D-90

Colour = malt category · bar = % of recipes

• 12% Abbey Ale (WLP530) White Labs
• 9% Trappist Ale (WLP500) White Labs
• 7% Trappist High Gravity (3787) Wyeast Labs
• 6% Belgian Ale Yeast (1214) Wyeast Labs
• 5% SafBrew Specialty Ale (T-58) Fermentis
• 5% Belgian Ale (M41) Mangrove Jack's
• 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

• 63% Single Infusion
• 35% Step Mash
• 3% Decoction

% of Belgian Dubbel recipes with mash data

• 80 ppm Ca²⁺
• 7 ppm Mg²⁺
• 25 ppm Na⁺
• 72 ppm Cl⁻
• 74 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile