DirtyPolock
Well-Known Member
So I am working on trying to build my first recipe from scratch, and I figure that I will go with a bigger beer - a belgian dubbel. I am hoping to get my recipe proofread by the great readers here on this forum. Here is what I am thinking of based on what is available from my LHBS.
Belgian Pilsner Malt - 10#
Belgian Aromatic Malt - 12 oz.
Belgian Biscuit Malt - 8 oz.
Belgian Special B Malt - 8 oz.
Mash @ 152* for 60 minutes or more if needed for conversion
Boil 60 minutes
Additions of Amber Candi Syrup 1# - 60 min
Tettnang 1 oz. - 60 min (approx 18 IBUs)
Hallertauer 0.5 oz - 5 min
Yeast: Wyeast #1214 Belgian Abbey (with a big ass starter)
Primary for 3-4 weeks (assuming that the yeast finished their job and gravity is where it should be)
Secondary for 2 months before the first taste.
I will brew it around the beginning of October, so it will be ready around my birthday in Janurary. So feel free to add your comments to the brew as I have time to adjust.
Belgian Pilsner Malt - 10#
Belgian Aromatic Malt - 12 oz.
Belgian Biscuit Malt - 8 oz.
Belgian Special B Malt - 8 oz.
Mash @ 152* for 60 minutes or more if needed for conversion
Boil 60 minutes
Additions of Amber Candi Syrup 1# - 60 min
Tettnang 1 oz. - 60 min (approx 18 IBUs)
Hallertauer 0.5 oz - 5 min
Yeast: Wyeast #1214 Belgian Abbey (with a big ass starter)
Primary for 3-4 weeks (assuming that the yeast finished their job and gravity is where it should be)
Secondary for 2 months before the first taste.
I will brew it around the beginning of October, so it will be ready around my birthday in Janurary. So feel free to add your comments to the brew as I have time to adjust.