TyTanium
Well-Known Member
- Joined
- Nov 9, 2011
- Messages
- 3,976
- Reaction score
- 609
Posting this because it's different and I didn't think it would work, but it does. Pleasantly surprised.
Combination of Belgian Dubbel & English Brown. The fruity Belgian yeast on the nose with subtle roasty notes. Flavor is a smooth combo of the Belgian character with the brown malt...very complex and surprisingly subtle...the special B & sugar/caramel helps meld the two I think. Nice and dry, no cloyingness at all, but definitely some perceived sweetness.
Dorchester Abbey.
4.0 lbs 2-Row (what I had...Pilsner or MO would be much better)
4.0 lbs Munich
0.5 lbs Vienna
0.5 lbs Brown Malt
0.5 lbs Special B
0.5 lbs Biscuit
0.125 lbs Crystal Rye
1.5 lbs Inverted & caramelized turbinado sugar
1oz EKG @ 60 mins (5 AAU)
0.5oz EKG @ 15 mins (2.5 AAU)
WLP 575 (blend of 500, 530 and 550), pitched at 62°, free rise to upper 70's. 17 day primary, 17 days of bottle conditioning when sampled, so should just get better with age.
1.070 OG, 1.012 FG, 18 IBU
Combination of Belgian Dubbel & English Brown. The fruity Belgian yeast on the nose with subtle roasty notes. Flavor is a smooth combo of the Belgian character with the brown malt...very complex and surprisingly subtle...the special B & sugar/caramel helps meld the two I think. Nice and dry, no cloyingness at all, but definitely some perceived sweetness.
Dorchester Abbey.
4.0 lbs 2-Row (what I had...Pilsner or MO would be much better)
4.0 lbs Munich
0.5 lbs Vienna
0.5 lbs Brown Malt
0.5 lbs Special B
0.5 lbs Biscuit
0.125 lbs Crystal Rye
1.5 lbs Inverted & caramelized turbinado sugar
1oz EKG @ 60 mins (5 AAU)
0.5oz EKG @ 15 mins (2.5 AAU)
WLP 575 (blend of 500, 530 and 550), pitched at 62°, free rise to upper 70's. 17 day primary, 17 days of bottle conditioning when sampled, so should just get better with age.
1.070 OG, 1.012 FG, 18 IBU