giuzep89
Well-Known Member
- Joined
- May 14, 2021
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Hello friends,
I'm gonna attempt making a classic Belgian dubbel soon. I just finished a tripel and am quite satisfied with the results, so this feels like a natural follow-up. On a very broad scale i see 2 different approaches to it, sometimes as clone recipes for the same beer (say, Westmalle or La Trappe):
1) Pils malt, Sugar (Candi or the like), a caramel around 40-50°L, and a touch of caramel 100+
2) Pale ale malt, sugar, a touch of very dark roast malt.
I suppose that permutations of the above occur commonly too, i just quickly glanced at some of them. My personal goal would be making a complex, bright, fruity, yeasty, toasty beer, WITHOUT bitterness, smokiness. The Bernardus pater 6, Affligem dubbel or the Witkap Pater dubbel are some of my favorites.
Love to hear your ideas!
I'm gonna attempt making a classic Belgian dubbel soon. I just finished a tripel and am quite satisfied with the results, so this feels like a natural follow-up. On a very broad scale i see 2 different approaches to it, sometimes as clone recipes for the same beer (say, Westmalle or La Trappe):
1) Pils malt, Sugar (Candi or the like), a caramel around 40-50°L, and a touch of caramel 100+
2) Pale ale malt, sugar, a touch of very dark roast malt.
I suppose that permutations of the above occur commonly too, i just quickly glanced at some of them. My personal goal would be making a complex, bright, fruity, yeasty, toasty beer, WITHOUT bitterness, smokiness. The Bernardus pater 6, Affligem dubbel or the Witkap Pater dubbel are some of my favorites.
Love to hear your ideas!