Hey all,
I've been brewing for about two years now and am just in the process of brewing up my first Belgium Style Dubbel.
I've got a recipe down, I've done quite a bit of research on the style and seen a few variants on the base malts and steeping grains and ended up with the following:
Briess Pilsen Light Malt Extract - 3.9kg
Steeping Grains: Aromatic, Caramunich, Special B (225g of each)
Belgian Dark Candi Sugar Syrup Liquid - 250 ml
Cane sugar - 225g
Hallertauer Hersbrucker 2.2% - 80g (60mins)
Yeast: White Labs WLP 530 Abbey Ale
Any feedback would be very welcome :) I'm thinking I might add some biscuit or chocolate grains to the steeping mix too, or maybe swap out the cane sugar for golden syrup?
Thanks for looking!
I've been brewing for about two years now and am just in the process of brewing up my first Belgium Style Dubbel.
I've got a recipe down, I've done quite a bit of research on the style and seen a few variants on the base malts and steeping grains and ended up with the following:
Briess Pilsen Light Malt Extract - 3.9kg
Steeping Grains: Aromatic, Caramunich, Special B (225g of each)
Belgian Dark Candi Sugar Syrup Liquid - 250 ml
Cane sugar - 225g
Hallertauer Hersbrucker 2.2% - 80g (60mins)
Yeast: White Labs WLP 530 Abbey Ale
Any feedback would be very welcome :) I'm thinking I might add some biscuit or chocolate grains to the steeping mix too, or maybe swap out the cane sugar for golden syrup?
Thanks for looking!