Belgian Dubbel Beer Recipes

Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!

Belgian Dubbel

Dubious Dubbel

Homebrewers Association
Homebrewers Association

This beer recipe is featured in "Extract Revisited" by Mark Pasquinelli in the January/February 2012 issue of Zymurgy magazine.

Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy online archive and other exclusive member benefits!

Belgian Dubbel can be a tricky style to master, but this recipe makes it attainable for any brewer! Expect a very drinkable, malt-forward dubbel with a slightly sweet finish. Keeping the fermentation temperature in the 68-70° F (20-21° C) range will help develop fruity yeast-derived notes without the fusel alcohol character.

Read More

Beer

Belgian Dubbel

Cherry Dubbel

Homebrewers Association
Homebrewers Association

A well-made Belgian-style beer does not have a solventy, hot alcohol flavor, which is why fermentation temperature of this classic style is key to ensuring your dubbel doesn't end up with a harsh alcohol taste. This recipe has a complex, malty, rich aroma topped off with mild tartness from the cherry concentrate. If you can afford the Belgian candi syrup and it's available to you, it's definitely worth adding to your ingredient list, as it adds a more intense flavor and aroma than Belgian rock candi sugar. If you can't find Belgian candi syrup, a great alternative is molasses.

This recipe was originally featured in the May/June 2007 issue of Zymurgy magazine.

Read More

Beer

Belgian Dubbel

Dubbel Your Pleasure

Homebrewers Association
Homebrewers Association

Often recipes are brewed to fit within a specific classic style, especially if the brew is headed for competition. But how often do you formulate a recipe with cooking and pairing in mind? Hombrew Chef Sean Paxton presents this delicious Belgian dubbel recipe with alternative ingredient additions that will enhance the beer's presence when used to cook or pair with various proteins.

For more suggestions on meal recipes and pairings using this dubbel, review Paxton's article "Brewing (and Cooking) for Flavor" in the January/February 2011 issue of Zymurgy. This issue and many more can be accessed instantly via the eZymurgy online archive and Zymurgy mobile app.

Read More

Beer

Belgian Dubbel

Dubbel Trouble

Homebrewers Association
Homebrewers Association

Dubbel's are characterized as medium-bodied, red to dark brown colored ale with a malty sweetness and chocolate-like caramel aroma. It tastes sweet up front, but finishes dry. This is because of the layering of the specialty grains (usually CaraMunich or Special B). The dry finish also is attained by mashing at a lower temperature than you typically would for a sweeter beer. It is also a great beer for brewers that are just starting to brew all grain. However you can create an extract that is comparable using Munich or Amber extract or even a little corn sugar to increase the original gravity. Recipe found in Zymurgy, May/June 2009 Issue (pg. 25) Read More

Beer