We're thinking of doing a belgian dubbel sometime in the next couple of months. We already have three beers to do before then, but I was wondering if anyone had any ideas of how to do this type of beer.
We want to use belgian candi sugar, but after reading the "couple of things about belgian beers" thread I'm more confused than ever.
Isn't getting belgian style yeasts the most important part? I plan on culturing yeast from some comercially available belgian beers. To make it a "dubbel", don't you need to pitch yeast twice, and when you do that, is that when you add your candi sugar?
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA