Style: Belgian Dubbel
All StylesStyle Profile based on 799 recipes
BU:GU
0.31
Hops
3.1 g/L
Mash pH
5.52
Description
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. History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Style Comparison: Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.
Examples: Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel
- 87% Crystal (8%)
- 76% Pale (37%)
- 65% Pilsner (71%)
- 65% Toast (12%)
- 22% Wheat (7%)
% of Belgian Dubbel recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 23% Saaz (CZ)
- 21% Styrian Golding
- 13% Tettnanger
- 10% Hallertauer Hersbrucker
- 7% East Kent Goldings
- 7% Magnum (GR)
- 6% Fuggles
- 6% Southern Brewer
- 6% Hallertau Mittelfrüh
- 5% Hallertau Taurus
% of Belgian Dubbel recipes using each hop
g/L · median with IQR range
dated Belgian Dubbel recipes with at least one dry-hop addition
- 24% Special B Malt
- 18% Belgian - Special B
- 16% 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
- 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
- 63% Single Infusion
- 35% Step Mash
- 3% Decoction
110 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
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.