EvanMyl
Well-Known Member
- Joined
- Aug 16, 2014
- Messages
- 46
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Hi all,
I'd very much appreciate some feedback on this dubbel recipe.
5gl
Briess pale malt - 65% (good Belgian base malt)
Cara Munich - 10% (dried fruit flavors)
Special B - 10% (fig flavors)
Dark candi - 14% (extra alcohol and rum-raisin flavors)
Centennial 10% 30gr for 60min
Saaz 20gr 2.8% for 10min
Yeast: Safale US-05 (because I got loads and it has a good alcohol tolerance)
EBC 82 (black), IBU 21, OG 1070/FG 1017, ABV 6.9%
Mashing at 65C for 60min.
I'm expecting to leave it in primary for around a week (will definitely overpitch) and in secondary for 3 weeks.
The numbers are more or less within the BJCP guidelines.
I'd very much appreciate some feedback on this dubbel recipe.
5gl
Briess pale malt - 65% (good Belgian base malt)
Cara Munich - 10% (dried fruit flavors)
Special B - 10% (fig flavors)
Dark candi - 14% (extra alcohol and rum-raisin flavors)
Centennial 10% 30gr for 60min
Saaz 20gr 2.8% for 10min
Yeast: Safale US-05 (because I got loads and it has a good alcohol tolerance)
EBC 82 (black), IBU 21, OG 1070/FG 1017, ABV 6.9%
Mashing at 65C for 60min.
I'm expecting to leave it in primary for around a week (will definitely overpitch) and in secondary for 3 weeks.
The numbers are more or less within the BJCP guidelines.