Looking to try my hand at making a Belgian Dubbel and also want to attempt to craft my own recipe since the style seems open to interpretation. The above numbers are what BeerSmith gave me. What does everyone think of the malt & hop bill?
10 lb. Pale 2-Row
0.50 lb. Special B
1.00 lb. Aromatic
1.00 lb. Munich
1.00 lb. Turbinado Sugar @ 90 min.
1.00 Saaz @ 90 min.
1.00 Styrin Golding @ 10 min.
Yeast: Wyeast Trappist High Gravity
Batch sparge - 60 min. Saach. rest @ 158 degrees F.
Any help would be very much appreciated!
This is really close to what I had in mind. The only changes I had, were 1.5 munich and .25 Spec B. 1 lbs of rock candy not turbo, and Hallertau, not Golding. Glad to see someone else in the same ballpark.
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