RIT_Warrior
Well-Known Member
Going to try my first Belgian beer this weekend, and as I love Dubbels I figure I'd make one of those.
OG 1.071
Mash at 150
84% efficiency
5# English Pale
4.5# US 2-row
.5# Carapils
.5# Special B
1# D2 Syrup
1# Turbadino
1oz Willamette (60 min)
1oz Willamette (15 min)
Wyeast 1214 (Chimay)
I'm shooting for starting the fermentation at 64 and then letting it go where it wants to go (probably mid-70s).
What do you guys think? Any recommendations?
OG 1.071
Mash at 150
84% efficiency
5# English Pale
4.5# US 2-row
.5# Carapils
.5# Special B
1# D2 Syrup
1# Turbadino
1oz Willamette (60 min)
1oz Willamette (15 min)
Wyeast 1214 (Chimay)
I'm shooting for starting the fermentation at 64 and then letting it go where it wants to go (probably mid-70s).
What do you guys think? Any recommendations?