Belgian Dubbel
Belgian & AbbeyBJCP 26B
Rich, malty with dark fruit and spice from yeast. Traditional - no added spices!
A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation.
How to Brew a Belgian Dubbel
Typical Malts
- ● Pale Ale or Pilsner malt
Typical Hops
- ● Style-appropriate hops
Yeast
● Belgian yeast (e.g. T-58, BE-256)
Special Ingredients
- ● Honey
Style Requirements
Typical Flavors
FAQ about Belgian Dubbel
What is a Belgian Dubbel?
A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation.
How much alcohol does a Belgian Dubbel have?
A Belgian Dubbel typically has 6–7.6% ABV. Original gravity ranges from 1.062–1.075, final gravity from 1.008–1.018.
How bitter is a Belgian Dubbel?
A Belgian Dubbel has 15–25 IBU (International Bitterness Units). This is moderate bitterness.
What ingredients do you need for a Belgian Dubbel?
Typical malts: Pale Ale or Pilsner malt. Typical hops: Style-appropriate hops. Yeast: Belgian yeast (e.g. T-58, BE-256).
Do you need special equipment for a Belgian Dubbel?
A Belgian Dubbel can be brewed with standard equipment (pot or all-in-one system). Fermentation temperature: 18–24°C (64–75°F).
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