Tried the first bottle of my dubbel tonight

It was made with
7 lbs x-light LME
1 lb wheat DME
1 lb amber/dark candi sugar

w/ steeped
8 oz caramunich,
8 oz special B,
1 oz chocolate.

Hops:
1.5 oz Styrian Goldings 60 min
.5 oz hallertauer 15 min

Fermented with Wyeast 1214 Abbey Ale.

It's very good--a little more watery and a little less richly flavored than I had hoped: that deep, raisin-like sweetness seemed fairly absent. It's fairly green: it's been in the bottle 16 days

Next time, I think I'd add some aromatic or biscuit malt, and cook the candi sugar a little longer to get it nice and dark (although this beer is a beautiful coppery-brown color.)

I'm hoping to save a case of this until fallif I can--it will be interesting to see how it develops.

Cargill has some recipes for Dubbels posted here on their website. They are all AG recipes, but you might glean something from them.

Glad I see this now. What kind of IBU's were you shooting for?

Baron von BeeGee said:

Glad I see this now. What kind of IBU's were you shooting for?

Click to expand...

About 24. When that small amount of hop flavor from the Hallertau mellows, maybe the raisin/plum sweetness will come through a little more.