I'm working on a partial mash Dubbel recipe, and unsure how much sugar I should include. Here's what I have so far:
2.0 lb Pilsner
1.0 lb Munich
0.5 lb Caramunich
0.5 lb Aromatic
0.5 lb Special B
1.0 lb Candi Sugar, Dark
0.5 lb Table Sugar
4.0 lb Extra Light Dry Extract (late addition)
1 oz East Kent Goldings (60 min)
1 oz East Kent Goldings (20 min)
WLP500 (Trappist Ale)
I'm coming in a little dark for the style guidelines, but don't really care about that.
This is currently 15% sugar. I'm wondering if I should boost that to maybe a full pound of table sugar, to dry it out (especially since I'm relying on extract for a fair amount of the malt contribution) or would that be overkill?
Any experienced Dubbel Maestros care to comment?