Cherry Dubbel. Comments?
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77.8% pale
5.7% caramel
2.3% chocolate
1.9% roasted malt
12.3% turbinado
OG= 1.080; 24.5 SRM
3oz East Kent Goldings (60min)
1oz Belgian Saaz (30min)
BU= 28
Use WLP500. Use v. small starter, Primary ferment at 68F, ramp to 80+ over 1 week
Add 6 cans tart cherries, 3 cans sweet cherries to secondary
How does this sound to you folks?
I know this probably doesn't fall into the dubbel category, and I'm not too concerned. I'm mainly interested in feedback on my grain bill--
The beer's gonna be a little dark, but I do want some roasted flavor. With that said, can I really cut back the roasted malt any more and still get some roasted flavor from it? Secondly, will the caramel give me enough head retention, or should I add another adjunct (carapils or oats or something).
Importantly, do people think the chocolate and cherry flavors will work together?
Is pale malt OK, or should I do pilsner? I'm thinking I should just save my money on the pale, since there are going to be a lot of other flavors going on.
These are a few of some questions that I havent made up my mind about. Any feedback is appreciated.
Thanks.
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