Hoppy Christmas Dubbel
I'm taking a first crack at a recipe of (mostly) my own design. The idea was to take a dubbel, make it slightly darker, slightly more hoppy (American), and add a little christmas cheer. Let me know what you think.
-6.6lb light pilsen liquid extract
-1lb dry light extract
-1lb Belgian Amber Candi Sugar
-.25lbs Belgian aromatic
-.25lbs Carafa II
-1oz Warrior 60min
-.5oz Simcoe 60min
-.5oz Simcoe 30min
-.5oz Amarillo 10min
-1oz Amarillo 0min
Ginger and Nutmeg after fermentation
2 pkgs. Wyeast Belgian Abbey II
Last edited by SGM; 11-21-2012 at 10:36 PM.