Thoughts on Low-Gravity Dubbel/Belgian Brown

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brianpablo

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I've always loved abbey ales but can't really handle 8 pct brews these days, so I tend to knock the gravity down a bit to keep my sobriety up. So I've basically taken a recipe that would probably end up in the 8 percent range at least and diluted it down, without changing many of the proportions. This means an unusually high percentage of adjunct sugars for a beer that only clocks in at 1.055. That's in part on purpose, because I want to enjoy the combination of Belgian esters and Special B type flavors without it getting too sweet, which is my second complaint about high gravity beers. Appreciate any thoughts.

Type: Extract
Batch Size: 7.00 gal
Amt Name Type # %/IBU
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 1 2.4 %
4.0 oz Special B Malt (180.0 SRM) 2 2.4 %
6 lbs Pilsner Liquid Extract (3.5 SRM) 57.1 %
1.50 oz Select Spalt [4.75 %] - Boil 60.0 min Hop 15.7 IBUs
2 lbs Extra Light Dry Extract [Boil for 15 min](3.0 SRM) 19.0 %
1 lbs Candi Sugar, Amber [Boil for 15 min](75.0 SRM) 9.5 %
1 lbs Corn Sugar (Dextrose) [Boil for 15 min](0.0 SRM) 9.5 %
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 15.7 IBUs
Est Color: 12.9 SRM
 
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