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Old 08-18-2008, 09:50 PM   #11
B-Dub
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Sep 2007
Central Coast
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Add some Belgium candi D2 and you do not need to add any Spec B. Most of the American versions of dubbles are to heavy with specialty malt because no one uses the right kind of sugar. I have 10 gallons of a Westy type brew in my fermenters and it looks great. Also the complexity of the D2/table sugar will add what you are looking for.

Take a look at these sites and read Brew Like a Monk if you have time.

http://www.brewlikeamonk.com/

Take a look at the homebrew board.
http://www.babblebelt.com/




 
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Old 08-18-2008, 10:07 PM   #12
carnevoodoo
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May 2007
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I am on board with the D2 advice. It is supposed to be phenomenal. I am getting some for a dubbel I'll be making soon.



 
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Old 08-18-2008, 10:30 PM   #13
B-Dub
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Sep 2007
Central Coast
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All the guys on the Babble Belt are raving about the D2 in Doubles. I feel we are really lucky to have access to the sugars Dark Candi is importing. And for me the added expense for the right ingredients are worth it by the time you sit down and drink it. I do not want to say, "This beer is okay, but I should have spent the extra 10 cents per glass to have a more authentic product." That is just me though.


 
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Old 08-18-2008, 11:09 PM   #14
TwoHeadsBrewing
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Feb 2008
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So is the D2 added into the primary over a few days early in the fermentation, or into the boil? And how much should be used in a 5.5 gallon batch if I decide to lower or ditch the Special B?
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Old 08-18-2008, 11:20 PM   #15
B-Dub
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Sep 2007
Central Coast
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The advice I got from someone in the know said to do a 50/50 split with D2 and white sugar for 20% to 30% of the fermentables by extract, not by weight, that is very important. If you want a very dry beer go with 30%. I lean towards the 30%.

Add it in the last 5 min or so of boil. When you do the boil will die out. So if you can stir the wort well enough I would add it at flame out and mix to insure the sugars are dissolved. Or you could add it very slowly starting at 20 min before flame out to minimize the effect of the sugar on the boil. Anytime you add extracts or sugars to the boil the temp will drop and take some time to regain the 212 deg of boiling.



Whatever you do have fun with it and take good notes to share with everyone and help you with the next batch you brew.


 
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Old 08-19-2008, 01:58 PM   #16
srm775
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Aug 2007
IL
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Quote:
Originally Posted by B-Dub View Post
Add some Belgium candi D2 and you do not need to add any Spec B. Most of the American versions of dubbles are to heavy with specialty malt because no one uses the right kind of sugar.
But if he's looking for a dubbel with nice dark fruit/raisiny notes then he'll need to get that from the Special B. The Special B/Caramunich mix will also give him a bit of toffee notes on the front end as well.

 
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Old 08-19-2008, 02:35 PM   #17
B-Dub
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Sep 2007
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From what I heard and have read the D2 has all the flavor you will want in a 2x.

I have some in the ferms I am bottling in the next day or so. I let you know how it tastes.

 
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Old 08-19-2008, 02:42 PM   #18
TheH2
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Jun 2007
Arlington, VA
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Apparently Special B is an American Belgian phenomenon. Most traditional Belgian beers are brewed with simple grain bills. Not to say that special B is wrong, of course, and that may be the easiest way to impart the flavor but the Belgians tend to get that flavor without it.

 
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Old 08-20-2008, 03:09 AM   #19
B-Dub
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Sep 2007
Central Coast
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The D2 - From Dark Candi
Our latest addition. This syrup’s flavor is a mix of burnt sugar, figs, ripe fruit, toffee and dark chocolate. Highly fermentable.

http://www.darkcandi.com/d2.html

 
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Old 08-20-2008, 01:43 PM   #20
Chriso
Broken Robot Brewing Co.
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Oct 2007
Someplace, Nebraska
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Good link! I never even knew they had a site. So many kinds! I'd only seen Clear and Dark before!


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