GuitarGumption
Well-Known Member
I've been learning stuff from this forum for a while, but this is my first post. Just thought I'd post about this Belgian Dubbel/Strong Belgian that I started about a week ago. I took what I learned from all kinds of different recipes, and wanted to make a delicious, strong (about 9%) hybrid of a belgian dubbel and a dark strong. Here's the recipe:
12.00 Belgian Pale Malt
2.00 Munich
0.50 Biscuit
0.25 Caravienne
0.20 Special B
2.0 Belgian medium candi sugar (from solid flakes from the store)
2 oz. bittering hops
1 oz. 5 minute hops
I used White Labs Belgian Strong Ale Yeast, and did a starter.
The color is awesome, it's a bright golden color. It tastes like a dessert beer so far, with a very sweet finish, but not over the top. Of course that will only mellow out.
It started off at 1.082 OG, and after 7 days it's at 1.02, so already 8%-ish.
I'm going to ferment it for another 2-3 weeks, then transfer and condition it for....well possibly for 2 months until my wedding, as I think I finally might have made a beer worth bringing.
Any thoughts on this recipe? So far I think it's working great.
12.00 Belgian Pale Malt
2.00 Munich
0.50 Biscuit
0.25 Caravienne
0.20 Special B
2.0 Belgian medium candi sugar (from solid flakes from the store)
2 oz. bittering hops
1 oz. 5 minute hops
I used White Labs Belgian Strong Ale Yeast, and did a starter.
The color is awesome, it's a bright golden color. It tastes like a dessert beer so far, with a very sweet finish, but not over the top. Of course that will only mellow out.
It started off at 1.082 OG, and after 7 days it's at 1.02, so already 8%-ish.
I'm going to ferment it for another 2-3 weeks, then transfer and condition it for....well possibly for 2 months until my wedding, as I think I finally might have made a beer worth bringing.
Any thoughts on this recipe? So far I think it's working great.