rockdemon
Well-Known Member
Ive tried making belgian dubbels/quads with pilsner malt,dark candisyrup and different specialty malts such as , abbey malt, special b, aromatic malts etc and the only time i got it as dark as i wanted to was when i added some chocolate malt. I dont really like the flavor it adds, it fits better in stouts imo. Is there another way to get a darker color without inpact on flavour. Read a recipe with something called belgian debittered black but cannot find it at my lhbs...