Hey, after having brewed http://www.homebrewtalk.com/f73/piou...ltiple-147815/
I want to try the same techniques on a dubbel. All base malt and candi syrup. I want to use the Chimay yeast because I like the flavor a little more than the Westmalle or Achouffe strains for dubbels.
Does this recipe look good? I figure I should be able to coax a good deal of flavor out of two kinds of candi syrup and a double decoction.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Heartsong Dubbel
Style: Belgian Dubbel
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.071 SG
Estimated Color: 22.8 SRM
Estimated IBU: 19.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.9 %
5.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 39.3 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 3.6 %
0.50 oz Galena [13.00%] (60 min) Hops 18.3 IBU
0.50 oz Hallertauer [4.80%] (5 min) Hops 1.3 IBU
1.00 lb Candi Sugar, Amber (90.0 SRM) Sugar 7.1 %
1.00 lb Candi Sugar, Dark (180.0 SRM) Sugar 7.1 %
I'll be using domestic malts because they are cheaper and I don't expect to get any negative flavors. On a side note, what are your preferences with Belgian high gravity yeasts? I think that 500 is tasty and best for dubbels, 530 is best for tripels and quads, and 550 is good for Belgianized IPAs and stouts because it cuts through flavor a little better. At least that's what I've found after using them a bit, but I don't have a ton of experience.