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Dubbel Brown

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TyTanium

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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
 
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