cheezydemon3
Well-Known Member
The 2 or 3 Dubbels I have had commercially, all had the raisinny deliciousness of some crystal or other 120ish malt.
Many recipes do NOT have anything over 30L or so.
Is Dubbel just a vague descriptor for a strong beer?
Why do recipes vary so much?
Many recipes do NOT have anything over 30L or so.
Is Dubbel just a vague descriptor for a strong beer?
Why do recipes vary so much?