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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Dubbel flavors
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Old 12-09-2012, 01:50 AM   #1
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Default Belgian Dubbel flavors

I am planning on brewing a couple Dubbels as I have grown very fond of them. My favorite that I have tried is a very dark amber almost purple. It is very string in the dark fruit, raisin, plum type flavors. What grains can or should I add and at what % to get these flavors? Or is it more from the yeast?

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Old 12-09-2012, 01:55 AM   #2
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Part of it is from the yeast, and part of it is from the grain. The esters (fruitiness) and phenols (spicy, clove) flavors come from the yeast but there are other flavors that come from the grain and dark candi sugar. For the raisin/prune flavor, Special B (a specialty grain) is commonly used.

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Old 12-09-2012, 02:30 AM   #3
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Quote:
Originally Posted by Yooper
Part of it is from the yeast, and part of it is from the grain. The esters (fruitiness) and phenols (spicy, clove) flavors come from the yeast but there are other flavors that come from the grain and dark candi sugar. For the raisin/prune flavor, Special B (a specialty grain) is commonly used.
Is there a max percent I shouldn't exceed? I'm trying to keep the color right also, though to a lesser degree
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Old 12-09-2012, 06:49 AM   #4
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Check out Brew Like a Monk. It has many answers when it comes to the trappist-type beers.

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Old 12-09-2012, 05:43 PM   #5
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Special B will give those flavor along with some D-90 or D-180.

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Old 12-10-2012, 11:55 PM   #6
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Quote:
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Check out Brew Like a Monk. It has many answers when it comes to the trappist-type beers.
Yes - excellent book!
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