18.B - Belgian Dubbel (BJCP 2008)


Description

A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5


Profile

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.
Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head.
Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn


Ingredients

Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.


Examples

Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double


Ranges

Data Min. Max.
Original gravity 1.062 1.075
Final gravity 1.008 1.018
Bitterness 15.0 IBU 25.0 IBU
Color 19.7 EBC 33.5 EBC
Alcohol 6.00 ° 7.60 °


Recipes on Zython (8)

Connivence Double ou Triple (C23)
All grain- 18.B - Belgian Dubbel
4.7% 25 IBU 110.0 l vincenW38
07/03/2021
Bière d'abbaye
All grain- 18.B - Belgian Dubbel
6.1% 22 IBU 40.0 l patrice
03/07/2018
bière de Nöel
All grain- 18.B - Belgian Dubbel
8.3% 27 IBU 25.0 l valemagne
28/03/2018
bière blonde
All grain- 18.B - Belgian Dubbel
6.0% 38 IBU 25.0 l valemagne
03/03/2018
Bière d'abbaye
All grain- 18.B - Belgian Dubbel
6.1% 22 IBU 40.0 l Oxner
28/08/2017
Phénix
Partial mash- 18.B - Belgian Dubbel
0.0% 0 IBU 18.0 l Phenix376
26/06/2016
La gazelle (Chouffe)
All grain- 18.B - Belgian Dubbel
7.0% 25 IBU 20.0 l alexis
26/01/2015
Simple Dubbel
All grain- 18.B - Belgian Dubbel
7.9% 28 IBU 20.0 l enso
28/08/2013


Styles in the same category