Abbey Dubbel Trappist Style Ale

Abbey Dubbel Trappist Style Ale is rated 4.8 out of 5 by 13.
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Dubbel the pleasure, dubbel the fun!

Enjoy this classic Dubbel brew with only your closest of friends. Supremely balanced and utterly delightful, this Belgian will be sure to impress.

$32.26 Regular Price $37.95
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Abbey Dubbel Trappist Style Ale

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    What You Get

    1 Bewitched Amber Ale Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Smooth

    2 Packets of Saaz Pellet Hops

    1 Hop Sack

    1 Packet Safale T-58 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Bells Brewing Hell Hath No Fury

    Abita Brewing Abbey Ale

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.059

    Final Gravity: 1.018

    ABV: 5.5%

    SRM: (Color): 19

    IBU: (Bitterness): 30


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract,(not needed for this
    recipe), then place the unopened can and BrewMax LME in hot tap water. 

    2. Place all packets of pellet hops into the hop sack tying it closed, then trim away excess

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this
    to a boil, add in your hop sack, then remove from heat.

    4. Open the can of Brewing Extract and BrewMax LME and pour the contents into the hot hop
    water in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort. 

    5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter
    this would be approximately 1 gallon of water. 

    6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
    adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
    liter mark). 

    7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    8. Sprinkle the T-58 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25°
    C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by Motorcycledog from Craft Beer Quality Bewed this up with a couple additions of my own. Added a bit of honey to the mix. I have been saving this for a tasting session with some friends. Let it condition for about 4 weeks and couldn't wait any longer. Dark dark beer, great aroma and good mouth feel. Didn't have much head but that was probably my fault on the priming. It was sweet, malty, so so tasty. My tasting guest said if he didn't know I had brewed it he would have sworn it was a craft brewery specialty beer. Love it and will be making more of this. This is beer to keep on hand for special occasions.
    Date published: 2015-05-02
    Rated 5 out of 5 by Mt50 from Truly great Trappist Ale I’ve been getting different Trappist Ales at a monastery nearby, Westmalle & Rochefort Dubbels & tripels and really like them, so I had to try the Abbey Trappist Dubbel. I tried one early @ 10 days and thought it was great. It’s been a month today and I have to say, this is one of the tastiest recipes I’ve made. Besides the forward malt flavor and the Saab hop notes I expected to get, & did, one of the things that attracts me to the Trappist Ales is the distinctive yeast flavor they have. Hard for me to describe but, a bit wild without being sour and they are still well balanced and easily drinkable. I am surprised at how right this recipe gets all these characteristics. A truly fine ale!
    Date published: 2020-07-29
    Rated 4 out of 5 by gophers6 from Excellent Strong Beer I added 1-2 bag of booster, brought the abv up to 6.7%. Also, I added the Saaz hops to the fermenter after 2 weeks and went 1 more week. Real nice aroma from the hops. This brew turned out great.
    Date published: 2015-05-02
    Rated 5 out of 5 by Jojo from Love it!!! let it sat for 4 weeks in the fermenter ( SAAZ hops was left inside the fermenter) and another 4 weeks to condition.....Bottled it with 12 oz bottle with caps and primed it according to instruction.......and what I got is a very stand up beer. Really dark in color and about half an inch of head. Malty with a slight bitterness and a strong punch. The hops charateristic wasnt to strong but yet perfect for this type of beer. Cant wait to do this again....Kudos from friends that tasted it.
    Date published: 2015-05-02
    Rated 5 out of 5 by Jeremy from Much, MUCH better than the local crafts "Exceptional beer! On par with some of the $10-14-bottle craft brews at the LQ store. I've had numerous requests to brew a batch for people.I added hopps at 160 degrees for 20 minutes. Pitched yeast at 70 degrees. 2.5 weeks in the keg at an average temperature of 68 degrees. I let this sit in the bottle for 2 weeks before putting in the fridge for another 2 weeks."
    Date published: 2015-05-02
    Rated 5 out of 5 by xrayd3 from Truly a great beer My friends and I were blown away with the quality, taste and depth of this beer. This was my very first time I've ever brewed beer and I hit a grand slam with this recipe. Smooth as silk but what a kick at about 8 ABV. Outstanding beer. Loved every sip.
    Date published: 2017-04-04
    Rated 4 out of 5 by StauHausBrew from Forget all your trouble -- Have a Belgian Dubbel! Abbey Dubbel is starting to win me over -- perfect pour and Saaz aroma, very nice dark amber color, and a hoppy, clove finish! Underneath it all is the unmistakable Bewitched Amber Ale malt profile -- great recipe Mr. Beer!
    Date published: 2016-01-08
    Rated 5 out of 5 by FredAFT from Really Good Beer, Even Better Modified I made this last year and enjoyed it. I decided to try it again, but with some modifications. I first steeped Crystal Malt 40 and Crystal Malt 60 for more flavor. Then I added 2 packets of booster to simulate candi syrup. (That was my thinking, at least.) Finally, I used a different yeast from a local brew supply shop and fermented at 65 degrees. (I may try T-58 from MRB next time.) The results were great. I love Belgian beers and this nailed it.
    Date published: 2023-06-03
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    Do you leave the hop sack in with the wort and in the fermentor? 

    Asked by: Thebeerbottleblonde
    I asked the same question. Yes you leave the hop sack in the fermenter. It's best to add it with a spoon or tongs so it doesn't splash when it hits the wort.
    Answered by: 71Monte
    Date published: 2023-04-07

    This has Bewitched Amber Ale in the ordee which says let it ferment for 10 days then check it. However, Abbey Dubbel says let it ferment for 21 days then check. Which is correct?

    Asked by: JPearson
    when making a recipe like "Abbey Dubbel", you will follow the brew time indicated in the recipe, not the time indicated for the refill can alone. Recipes typically contain more fermentables, so they can take longer to ferment. Cheers!
    Answered by: MRBEER
    Date published: 2022-04-20

    i have the same question. It would be helpful if the instruction state when to remove the hop sack.

    Asked by: Rodd
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