rewster451

Recipes 

We're thinking of doing a belgian dubbel sometime in the next couple of months. We already have three beers to do before then, but I was wondering if anyone had any ideas of how to do this type of beer.
We want to use belgian candi sugar, but after reading the "couple of things about belgian beers" thread I'm more confused than ever.
Isn't getting belgian style yeasts the most important part? I plan on culturing yeast from some comercially available belgian beers. To make it a "dubbel", don't you need to pitch yeast twice, and when you do that, is that when you add your candi sugar?

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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

wild

Recipes 

In the Dubbel recipes that I have, the Candi is added in the beginning to the last 30 minutes of the boil. The only other time I've used the Candi is for the primer. As for the second yeast addition, prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared. As for the type of yeast, depending on the expected ABV, you can use an Abbey, Trappist, or Belgian high gravity yeast. Or just culture one from a favorite bottle of Dubbel, its up to you.

Good luck,
Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus