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Old 05-12-2009, 11:26 PM   #1
PivoGuy
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May 2009
Burlington, MA
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So I am new to brewing, this will be my third beer, first time making my own recipe. This is a recipe I put together on Beer Alchemy after looking at a few dubbel recipes and was hoping to brew tomorrow. Just looking for any advice or critiques from anyone thats made a dubbel before. Im aiming for a trappist style ale.

.75 Lbs Belgian Crystal 20
.75 Lbs CaraMunich II
.50 Lbs Special B
6.6 Lbs Briess Plisner LME
1.0 Lbs Candi Sugar (Amber)


1 oz German Hallertauer Hersbrucker 60 Min
.25 oz Slovenian Styrian Goldings 60 Min
.50 oz Slovenian Styrian Goldings 15 Min
.25 oz Slovenian Styrian Goldings 1 Min

Wyeast 3787-Trappist High Gravity


Predicted
OG 1.063 FG 1.010
IBU 19.2 SRM 19
ABV 7.0

 
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Old 05-13-2009, 12:47 PM   #2
Bob
 
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Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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Go easier on the hops. Let the signature flavors come from the yeast. Most of the excellent Dubbels on the market sport one bittering addition. A few have a bit of noble hops flavor, but IIRC none of the Trappists use flavor/aroma hops additions.

Also go easy on the specialty malts. I'd seriously consider deleting either the Crystal 20 or Caramunich. Both is overkill.

Cheers!

Bob
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Old 05-13-2009, 01:01 PM   #3
SpanishCastleAle
 
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Jan 2009
Central Florida
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In addition to what NQ3X suggested, maybe add some Aromatic? Here's a couple threads that might have some good info.

Dubbel thread 1
Dubbel thread 2
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Old 05-13-2009, 03:06 PM   #4
mkorpal
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Oct 2008
Fort Collins, Colorado (Fort Fun/Foco)
Posts: 139

When I last made my Dubble (it is awesome, by the way), I used a bottle of dark Belgian candi syrup. I think I used D2, not quite sure though. Either way, I would consider using a bottle of that (1.5Lb) as opposed the amber candi sugar that you have.

Also, I just had a bittering hops addition of saaz. So, no need for all those hops.
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