Skunked Monk - Belgian Dubbel

This recipe is a collaboration of a number of Dubbel recipes I researched...

10# Pilsner
1# Biscuit
.25# Crystal 40
.25# Special B

1.5oz Tettnang @ 60
.5 oz Tettnang @ 5
1# beet sugar @ 5

Wyeast 1388

Mashed at 155° for 60, sparge with 168°
Boil 90 min and follow schedule above
4+ weeks in primary @ upper 60's-low 70's, keg/bottle and condition 1-3 months

I snuck a taste of this last night, and while it still needs to mellow out a bit, I was very happy with the results.

I'm planning to do a dubbel when my bulk grain order comes in. Any updates on how this turned out?

bjohnson29 said:

Skunked Monk - Belgian Dubbel

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Hey! You steppin' on my brand name?
That's not skunk. It's a lawsuit you smell. :cross:

Haha, my bust. I'm kinda torn on it. I think if I used the dark candi I would be really happy with it, but since I used the clear candidate its lacking some of the taste I hoped for. Friends tried it this past week and really enjoyed it, but im always critical...