Style: Belgian Dubbel
All StylesStyle Profile based on 779 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
Typical Grain Bill
- 40%
- 38%
- 10%
- 9%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 87%
- 76%
- 65%
- 65%
- 21%
% of Belgian Dubbel recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 21%
- 21%
- 13%
- 10%
- 10%
- 7%
- 7%
- 6%
- 5%
- 5%
% of Belgian Dubbel recipes using each hop
Common Fermentables
- 23%
- 18%
- 15%
- 15%
- 15%
- 11%
- 11%
- 7%
- 6%
- 6%
Colour = malt category · bar = % of recipes
Common Yeasts
- 12%
- 9%
- 7%
- 6%
- 6%
- 5%
- 5%
- 4%
- 3%
- 3%
% of Belgian Dubbel recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.