heywolfie1015
Well-Known Member
Last night, I cracked open a Belgian Dubbel a buddy and I brewed at the beginning of September. Bottled mid-October and basically left it in a dark closet until now. OG was 1.08, FG 1.022, ABV 7.7%.
I was expecting something...more fruity, I guess. What I got tasted like a Newcastle on steroids. Strong nutty flavor, a little fruit in the background, and a subdued-but-hot finish. I suppose this means I need to let it condition more, but it was an interesting first taste.
Anybody ever have a similar result with their dubbels? Here is the recipe, a kit from my LHBS:
Extract:
6 lbs. Pale LME
3 lbs. Munich LME
0.25 lb. Dark Candi Syrup (might have been 0.5 lb; I forget)
Steeped Grains:
4 oz. Caravienne
2 oz. English Crystal 37
6 oz. Special B
4 oz. Biscuit Malt
Hopping Schedule:
Styrian Goldings (4.0%) 1.6 oz -- 60 min
Saaz .3 oz -- Flameout
Fermentation Temp. was between 70-75, and I used Wyeast 1214 Abbey Ale. Made a relatively small starter with a smack pack (~0.5L), and then pitched that and another smack pack to start her off.
I was expecting something...more fruity, I guess. What I got tasted like a Newcastle on steroids. Strong nutty flavor, a little fruit in the background, and a subdued-but-hot finish. I suppose this means I need to let it condition more, but it was an interesting first taste.
Anybody ever have a similar result with their dubbels? Here is the recipe, a kit from my LHBS:
Extract:
6 lbs. Pale LME
3 lbs. Munich LME
0.25 lb. Dark Candi Syrup (might have been 0.5 lb; I forget)
Steeped Grains:
4 oz. Caravienne
2 oz. English Crystal 37
6 oz. Special B
4 oz. Biscuit Malt
Hopping Schedule:
Styrian Goldings (4.0%) 1.6 oz -- 60 min
Saaz .3 oz -- Flameout
Fermentation Temp. was between 70-75, and I used Wyeast 1214 Abbey Ale. Made a relatively small starter with a smack pack (~0.5L), and then pitched that and another smack pack to start her off.