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Old 11-21-2012, 11:36 PM   #1
Nov 2012
Seattle, WA
Posts: 3

I'm taking a first crack at a recipe of (mostly) my own design. The idea was to take a dubbel, make it slightly darker, slightly more hoppy (American), and add a little christmas cheer. Let me know what you think.

-6.6lb light pilsen liquid extract
-1lb dry light extract
-1lb Belgian Amber Candi Sugar

Specialty grains:
-.5lbs Caramunich
-.25lbs Cara-aroma
-.25lbs Belgian aromatic
-.25lbs C80
-.25lbs Carafa II

-1oz Warrior 60min
-.5oz Simcoe 60min
-.5oz Simcoe 30min
-.5oz Amarillo 10min
-1oz Amarillo 0min

Ginger and Nutmeg after fermentation

2 pkgs. Wyeast Belgian Abbey II

Reason: typo

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