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Belgian Dubbel flavors

Discussion in 'Recipes/Ingredients' started by ultimatesports, Dec 9, 2012.

 

  1. #1
    ultimatesports

    Member

    Posted Dec 9, 2012
    I am planning on brewing a couple Dubbels as I have grown very fond of them. My favorite that I have tried is a very dark amber almost purple. It is very string in the dark fruit, raisin, plum type flavors. What grains can or should I add and at what % to get these flavors? Or is it more from the yeast?

    Thanks!
     
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  2. #2
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Dec 9, 2012
    Part of it is from the yeast, and part of it is from the grain. The esters (fruitiness) and phenols (spicy, clove) flavors come from the yeast but there are other flavors that come from the grain and dark candi sugar. For the raisin/prune flavor, Special B (a specialty grain) is commonly used.
     
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  3. #3
    ultimatesports

    Member

    Posted Dec 9, 2012
    Is there a max percent I shouldn't exceed? I'm trying to keep the color right also, though to a lesser degree
     
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  4. #4
    MrOH

    Well-Known Member

    Posted Dec 9, 2012
    Check out Brew Like a Monk. It has many answers when it comes to the trappist-type beers.
     
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  5. #5
    beergolf

    Well-Known Member

    Posted Dec 9, 2012
    Special B will give those flavor along with some D-90 or D-180.
     
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  6. #6
    Junkster

    Well-Known Member

    Posted Dec 10, 2012
    Yes - excellent book!
     
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