We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Belgian Dubbel

back to search Back to Search  Style Details 

Belgian Dubbel

back to search Back to Search  Style Details 

Beer Style: Belgian Dubbel  (18B)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Dubbel


I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit.


  • 9.5 lbs pale malt
  • 4 oz. Crystal malt (20 deg L)
  • 4 oz. Brown malt
  • 3/4 lbs Sugar
  • 1 oz. Styrian (5% alpha) (bittering)
  • .3 oz. Hallertauer (bittering)
  • .3 oz Saaz (aroma)
  • 3 oz priming sugar or 2-2.5 volumes of CO2
  • trappist ale yeast starter

Click to Print Recipe


Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.