How to Brew Belgian Dubbel: Timeless Tradition of Monastic Brewing

Belgian Dubbels were created by Belgian monks at the Westmalle Monastery near Antwerp in 1856. This beer was stronger version that the monks drank. 

Characteristics of a Belgian Dubbel

Belgian dubbel are characteristically known for being dark brown in color and contain a strong dark fruit flavor which includes: raisins, prunes, and dates. The color of a Dubbel does not come from any roasted malts. 

These colors and flavors are both the result of heavy addition of highly caramelized beer sugar, which ferments into alcohol. This also lightens the body of the beer and dries out the beer.

The beet sugar is also a contributor of maillard flavors which include: chocolate, caramel, and nuttiness that a Belgain dubble is known for. 

A True Trappist Ale

After the French Revolution, Trappist monasteries reestablished themselves and once again began their brewing traditions. A Belgian Dubbel is only considered Trappist if the monks either brew the beer themselves or supervise the production of the beer. 

If a brewery is brewing the beer without the monk’s supervision, the beer is considered to be a Belgian-style, but not Trappist.

The Trappists received their name from the region where they were founded. The first monastery, La Trappe, which is actually located in Northwest France. 

Style Profile for Belgian Dubbel

Appearance

Belgian dubbels are dark amber to copper in color. Generally, this beer is clear. A large, dense, long-lasting head sits on top with an off-white color.

Aroma

Rich, sweet malty aroma with hints of chocolate, caramel, and/or toast. Never should the aroma come across as roasted or burnt. Fruity esters that come across as raisin, plums, and dried cherries are noticeable.

Esters sometimes include banana or apple.

Spicy phenols will include such notes as: light clove, spice, peppery. Low to no hop aroma. If it is present, hints of herbal or florbal hop aroma is common. Alcohol supports the esters and malty sweetness. 

Flavor

The flavors are similar to the aroma. Rich and complex, the flavor of a dubbel is malt forward. Complex malt flavor, esters, alcohol, phenol all play harmoniously.

Medium-low bitterness that does not last in the aftertaste. Low spicy, floral, or herbal hop flavor is possible, but not always present. 

Mouthfeel

Mouthfeel is medium-full bodied. Medium-high carbonation. Beer should have noticeable low alcohol warmth, but never hot. 

Food Pairings

When it comes to pairing a Belgian dubbel, a contrast in flavors helps with this beer and food pairing. A grilled skirt steak with a chimichurri sauce, a good cheeseburger with bacon jam, and Korean-style tacos.

Cheese that pairs well includes: Aged Chevre, Colby,Gorgonzola,Triple Creme, Asiago, Gontina, and Parmesan. Dark chocolates also pair well. 

Tips for Brewing your own Belgian Dubbel

Grain

This complex grist starts with Maris Otter and Belgian Pils malt. This sound give the beer a nice grainy/bready backbone that this beer deserves.

Now comes the onslaught of specialty malt;  a pound of Munich 10L, Red Wheat, and Victory malt. Also, add a half pound of Special B and Carapils.

I am not done yet. One to two ounces of Black Patent will be added for some color.

Finally, twelve ounces of Belgian dark candi syrup should be added. In order not to burn the candi syrup, take your kettle off the flame and stir. 

Hops

Since the hop profile for this style is pretty important, choose your hops wisely. Usually German noble hop varieties are used for a Belgian Dubbel. Using hops such as Hallertau or Styrian Goldings is fairly safe.

Usually the hop schedule will look like Styrian Goldings at 60 min. (5 IBUs’ worth), a half ounce of Styrian Goldings at 20 minutes. At the end, you should end up with around 23-24 IBUs.  

Yeast

Like most Belgian beers, yeast is important. There is a wide selection of yeast to choose from for this style.

They include the following:

• White Labs: Belgian Golden Ale  (WLP570), Belgian Ale (WLP550), or Abbey IV Ale (WLP540).
• Wyeast: Wyeast Belgian Strong Ale (1388), Belgian Ardennes (3522), or Trappist Style High Gravity (3787).
• Dry Yeast: Mangrove Jack Belgian Ale M41 or SafBrew Abbaye BE-256.

Belgian Dubbel By the Numbers

• Color Range: 10 – 17 SRM
• Original Gravity: 1.062 – 1.075 OG
• Final Gravity: 1.008 – 1.018 FG
• IBU Range: 15 – 25
• ABV Range: 6.0 – 7.6% 

Belgian Dubbel Recipe

Grain

• 67%           9 lbs     2-Row Belgian Pale Malt
•   7%           1 lb       Carapils
•   7%           1 lb       Caranienne Malt
•   7%           1 lb       Red Wheat Malt
•   4%           8 oz      Aromatic Malt
•   8%           1 lb       Candi Sugar, D-90 (Boil)

Hops

• 1 oz         Hallertauer Hersbrucker – Boil – 60 min
• 1 oz         Stryian Goldings – Boil – 10 min

Yeast

• 1.0 pkg   Belgian Ale Yeast Wyeast #1214

Directions

• Mash at 152°F (66°C) for 60 mins
• Boil for 60 mins 

Frequently Asked Questions

What is a Belgian Dubbel?

A Belgian Dubbel is a type of beer that originated from Belgian monks at the Westmalle Monastery near Antwerp in 1856. It is known for its dark brown color and strong dark fruit flavors such as raisins, prunes, and dates.

The unique color and flavors of a Belgian Dubbel come from the heavy addition of highly caramelized beer sugar, which ferments into alcohol, and not from roasted malts.

This beer also has characteristics of chocolate, caramel, and nuttiness due to the beet sugar contributing to maillard flavors.

How is a Belgian Dubbel different from other Belgian-style beers?

A Belgian Dubbel is considered a Trappist ale only if it is brewed by monks or under their supervision. If a brewery produces the beer without the monk’s oversight, it is termed as a Belgian-style beer but not a Trappist.

The term “Trappist” originates from the region where the monasteries were first established, specifically La Trappe, located in Northwest France.

What are the key characteristics of a Belgian Dubbel?

Belgian Dubbels have a dark amber to copper hue, usually with a clear appearance. They possess a rich, sweet malty aroma with hints of chocolate, caramel, and toast, accompanied by fruity esters like raisin, plums, and dried cherries.

The flavor profile is malt-forward, with a complex interplay of malt, esters, alcohol, and phenol. The mouthfeel is medium-full bodied with medium-high carbonation and a noticeable low alcohol warmth.

What foods pair well with a Belgian Dubbel?

Belgian Dubbels pair excellently with contrasting flavors. Some recommended food pairings include grilled skirt steak with chimichurri sauce, cheeseburgers with bacon jam, and Korean-style tacos.

Cheeses like Aged Chevre, Colby, Gorgonzola, Triple Creme, Asiago, Gontina, and Parmesan complement the beer’s flavors. Dark chocolates also make a good pairing choice.

How can one brew their own Belgian Dubbel?

To brew a Belgian Dubbel, one would start with a grain mix that includes Maris Otter, Belgian Pils malt, Munich 10L, Red Wheat, Victory malt, Special B, Carapils, and a touch of Black Patent. Belgian dark candi syrup is a crucial ingredient.

For hops, German noble hop varieties like Hallertau or Styrian Goldings are recommended.

The yeast selection is vital for Belgian beers, with options like White Labs’ Belgian Golden Ale, Belgian Ale, Abbey IV Ale, or Wyeast’s Belgian Strong Ale, Belgian Ardennes, and Trappist Style High Gravity. The brewing process involves mashing, boiling, and fermenting, with specific temperatures and durations for each step.