My first Dubbel as well as my first post on the forums. I've done about 8 all grain recipes but the Dubbel seems a little more complex. I'm just looking for feedback on my recipe and process. Thanks in advance.
5gal batch
12lb belgian pils
1lb belgian biscuit
1lb beglian caramunich
.5lb belgian special b
.5 canadian honey malt
1lb belgian candi syrup - amber added in last 5min of boil
.5oz styrian goldings @60min
1oz styrian goldings @15min
mashing at 150F for 90mins
using trappist ale yeast wlp500. starting the fermentation out at 66-68 for the first week then raise it a degree every other day for the following week.
Made this recipe from mixed sources on the internet for the most part so any critique is helpful. thanks.
5gal batch
12lb belgian pils
1lb belgian biscuit
1lb beglian caramunich
.5lb belgian special b
.5 canadian honey malt
1lb belgian candi syrup - amber added in last 5min of boil
.5oz styrian goldings @60min
1oz styrian goldings @15min
mashing at 150F for 90mins
using trappist ale yeast wlp500. starting the fermentation out at 66-68 for the first week then raise it a degree every other day for the following week.
Made this recipe from mixed sources on the internet for the most part so any critique is helpful. thanks.
