I was planning an attempt at a Belgian Dubbel using a Coopers kit as the base for it.
My plan is to begin by steeping 1 lb. of Special B Malt.
Add 1 lb. of Dark Candi Sugar, 1 can of Coopers Dark Ale, and 3.3 lbs of LME or 3 lbs. of DME (whichever I have left over).
23 liter batch with additional water added.
For the yeast, I intend to use Wyeast 1762 Belgian Abbey II.
I also have chocolate malt, caramel malts of different varieties, additional fermentables, and several types of hops at my disposal for this.
Any thoughts or opinions on this would be greatly appreciated.
My plan is to begin by steeping 1 lb. of Special B Malt.
Add 1 lb. of Dark Candi Sugar, 1 can of Coopers Dark Ale, and 3.3 lbs of LME or 3 lbs. of DME (whichever I have left over).
23 liter batch with additional water added.
For the yeast, I intend to use Wyeast 1762 Belgian Abbey II.
I also have chocolate malt, caramel malts of different varieties, additional fermentables, and several types of hops at my disposal for this.
Any thoughts or opinions on this would be greatly appreciated.
