Well I am a new homebrewer anyway. Right now I am brewing out of Honolulu, HI for the next few months until I move back to CA. I have my first batch in the primary and thank all of you for have already asking and answering all of my questions for me. This forum is a great resource. My first batch is a Belgian Dubbel. The OG was 1.063 and the recipe is:
7 ½ lbs Pale Liquid Malt Extract
¾ lb Crystal 40 Malt
¼ lb Belgian Special B Malt
1 lb Belgian Dark Candi Sugar
1 ½ oz Fuggle Pellet Hops (Bittering)
½ oz Fuggle Pellet Hops (Aroma)
1 Vial of White Labs 500 Trappist Ale Yeast
¾ c Corn Sugar (Priming)
That's for a 5 gal batch with a 30 minute steep on the grains. I slightly modified the recipe from my LHBS.
I look forward to being a long time member.
7 ½ lbs Pale Liquid Malt Extract
¾ lb Crystal 40 Malt
¼ lb Belgian Special B Malt
1 lb Belgian Dark Candi Sugar
1 ½ oz Fuggle Pellet Hops (Bittering)
½ oz Fuggle Pellet Hops (Aroma)
1 Vial of White Labs 500 Trappist Ale Yeast
¾ c Corn Sugar (Priming)
That's for a 5 gal batch with a 30 minute steep on the grains. I slightly modified the recipe from my LHBS.
I look forward to being a long time member.