Belgian Dubbel Today

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phettebs

Landlord.
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Happy Holidays All,

Just started the mash on my Belgian Dubbel. I haven't brewed this in several years so looking forward to having it around again! Should have an OG of around 1.077 with a deep ruby red color. Had to break down and make a starter a few days ago since I'm using liquid yeast (Wyeast 1214).

-baz
 
will do highway! Here:

Summer Creek Belgian Dubbel
3629g Pale Malt
1814g Munich
227g CaraMunich
227g Special B
907g of Dark Candi Sugar with 10 minutes left in the boil

28.4g Styrian Goldings @60 min
28.4g Spalt (Saaz or Tettnang work well too) @ flameout

2.5 liter starter of Wyeast 1214 Belgian Abbey decanted and slurry pitched at 17C
Hold between 17C and 20C for three days and then let temp rise from there
 
:drink: mmmmm dubbel :thumb:

good luck with it a belgian is way overdue on my brewlist - do you buy or make your sugar?
 
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