All-Grain - Award Winning Dubbel XL (40th batch) - Page 2

**DubbelDach** · 04-06-2010, 06:12 PM

Quote:

Originally Posted by Lodovico

Brand new to Belgian Beers. How do you think WLP500 would be in this beer? It's the only Belgian yeast I have access to at the moment.

Sorry for the delayed response... Did you try it?

**runningweird** · 03-13-2011, 03:01 AM

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smyrnaquince · 09-01-2011, 05:12 PM

When do you add the Candi syrup? At the end of the boil? Into the fermenter? Other?

Also, have you ever tried this with WLP540 Abbey IV Ale Yeast? I've seen claims that this is the Rochefort yeast. They White Labs site says that 540 is fruitier than 530, but less so that 500.

Erroneous · 09-27-2011, 04:04 AM

I'll be brewing this within a week or so. I'll be using belgian dark 2 candi syrup since I couldn't get it locally or from AHS.

**diablodawg** · 11-15-2011, 12:52 PM

Made this up yesterday- ended up with a SG or 1.075! Must have been my double milling (and use of blender) prior to throwing grains in the bag. Anxious to see how it'll turn out- smells very good and more hoppy than I expected.

*Update 12/12*
Took the hydrometer reading today: 1.022 for a ABV of 6.88! Taste is fruity, with a lingering smokey malt flavor and some good hop aroma. Very anxious to see how this tastes carb'd up.

**commander flatus** · 01-02-2012, 08:07 PM

Just brewed this yesterday. Looking forward to trying it.
Flatulently,

Update: racked, carbed, delicious!!!!!!'

smyrnaquince · 01-03-2012, 04:45 PM

Quote:

Originally Posted by claphamsa

hmm... I wanna enhance the dark fruit flavor, with minimal chocolate flavr! thats why i ask

Any success with your adjustment?