Anybody ever use this stuff ? I'm planning a Dubbel soon (somewhere ~ 1.068 -1.070 OG), and just planning out the grist. It says on NB that it's basically a 16-17L Belgian honey malt, high in residual sweetness. Obviously if it's anything like standard honey malt, a little goes a long way. I was leaning toward using 2 -3% of the abbey malt in the grist. Any advice is appreciated. BTW the grist would be :
40% Belgian Pils
30% Munich
20% Dark Candi Syrup
8% Aromatic
2% Abbey Malt
WY 3787 or 1762 (undecided)