Westmalle Trappist Dubbel Ale
Those are the only two specs I can find online. I would place the IBU between 30-40.
Hops: Tett, Saaz and Styrians (as well as unnamed hops)
Yeast & Water: No record of the yeas, though we know it is a single yest. They get their water from an artesian aquifer & then filter out unwanted metals.
This was my first sampling of one of Westmalle's Ales. The only other Trappist Ale I have had is Chimay. I like Westmalle better. If you are not familar with Trappist Ales let me enlighten you a wee bit.
Appearance: Deep, deep, reddish brown color with some burnt umber at the edges. The beer pours with an dense head of rich, creamy foam that lace down to the last sip.
Aroma: Malty, bready and a bit of fruit. Some citrus notes as well as caramel. It was probably not the best time for me to put thoughts to paper after drinking this ale as I am a little bit stuffed up with a head cold. Oh well.
Taste: Malty. Sweet malt. It has a nice freshness to it too. A little bit of that caramel as well. I have to admit that I poured the whole thing into my glass and allowed the yeast to join the party. I know this will give a more bready taste and I like that. It also gives the appearance some cloudiness.
Mouth feel: Smooth with a good bit of carbonation due to the secondary bottle fermentation. Mouth coating but not to viscous or creamy. It hangs around and finishes with a nice dryness.
I encourage all to give this style of brew a try. The single yeast, secondary bottle fermentation will give you a nice white bread component to it. Malt before hop, so hopheads may not like this style.