brianpablo
Well-Known Member
I love the flavors of dubbels, both the esters from the fermentation and the overall maltiness of them. But I'm finding them a bit cloying, and was trying to figure out a way to get the same combination of flavors with a final gravity about 10 points lower. I've already been making "low-gravity dubbels" if such a thing can be said to exist (NB's La Petite Orange is a good example), but wanted to bring down the residual sugar a bit. Anyone heard of something like this? I took a relatively stock standard dubbel recipe, added some cane sugar, and replaced the usual crystal addition for Carafoam to prevent it from thinning out. Any thoughts?
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 19.2 IBUs
Est Color: 30.3 SRM
8.0 oz Carafoam (2.0 SRM) Grain 1 7.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 2 7.1 %
4 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 3 64.3 %
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 4 19.2 IBUs
1 lbs Candi Sugar, Dark [Boil for 10 min](275.0 SRM) Sugar 5 14.3 %
8.0 oz Sugar, Table (Sucrose) [Boil for 10 min](1.0 SRM) Sugar 6 7.1 %
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 7 -
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 19.2 IBUs
Est Color: 30.3 SRM
8.0 oz Carafoam (2.0 SRM) Grain 1 7.1 %
8.0 oz Special B Malt (180.0 SRM) Grain 2 7.1 %
4 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 3 64.3 %
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 4 19.2 IBUs
1 lbs Candi Sugar, Dark [Boil for 10 min](275.0 SRM) Sugar 5 14.3 %
8.0 oz Sugar, Table (Sucrose) [Boil for 10 min](1.0 SRM) Sugar 6 7.1 %
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 7 -