lowtones84
Well-Known Member
It's not Foreigner inspired, I promise.
I've been thinking of doing a Dubbel for a bit now, but I really don't have experience with Belgian beers other than saisons. I want it to be somewhere in the 6.5%-7% alcohol range so I can have a couple without getting crazy if I want to and also so it doesn't take forever to bottle condition. Westmalle and Rochefort are the examples I would be going after to some extent.
I like the dark fruit notes as long as they are in balance with the maltiness and I also enjoy a bit of rummy flavor. I would want the hops to be present but only enough to compliment the malt. I know that a lot of people use Special B for the dark fruit notes. Could I get this with just the right yeast in a homebrew environment or no? Also, could I get the color I want with sugar that I carmelize myself and/or turbinado sugar instead of buying dark candi sugar? I would like to keep the grain bill to 4, maybe 5 malts maximum, and I would probably be looking at 8-12% sugar.
Lastly, this will be a three gallon batch since I'm experimenting and happen to have a 3 gallon carboy. It will be in secondary in this three gallon carboy for three months because I will be out of the country for that long.
I know it's all kind of vague, but any starting point would be great! I do have Brew Like a Monk as a resource as well. Any preliminary thoughts/ suggestions? Thanks!
I've been thinking of doing a Dubbel for a bit now, but I really don't have experience with Belgian beers other than saisons. I want it to be somewhere in the 6.5%-7% alcohol range so I can have a couple without getting crazy if I want to and also so it doesn't take forever to bottle condition. Westmalle and Rochefort are the examples I would be going after to some extent.
I like the dark fruit notes as long as they are in balance with the maltiness and I also enjoy a bit of rummy flavor. I would want the hops to be present but only enough to compliment the malt. I know that a lot of people use Special B for the dark fruit notes. Could I get this with just the right yeast in a homebrew environment or no? Also, could I get the color I want with sugar that I carmelize myself and/or turbinado sugar instead of buying dark candi sugar? I would like to keep the grain bill to 4, maybe 5 malts maximum, and I would probably be looking at 8-12% sugar.
Lastly, this will be a three gallon batch since I'm experimenting and happen to have a 3 gallon carboy. It will be in secondary in this three gallon carboy for three months because I will be out of the country for that long.
I know it's all kind of vague, but any starting point would be great! I do have Brew Like a Monk as a resource as well. Any preliminary thoughts/ suggestions? Thanks!