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July 15, 2020 USA date. 1am EST to approx 3am EST
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I want to do a doppelbock that’s dark, malty, full of body and dark fruit flavours.
What do people think about adding Special B to help with this?
I use it in Belgian dubbels and love the fig / raisin flavours it brings but don’t know if it would fit with a German beer.
I ordered WLP611 back in September of 2017. It finally arrived last week. I brewed up a Belgian Dubbel.
Full details and the recipe I used are available on my website: https://brewingaroundtherealm.com/brewing-a-belgian-dubbel-with-wlp611-new-nordic-yeast-blend/
I'll post a review back here...