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Gonna try a Dubbel....

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lupy:
This is based on a10t2's recipe:
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) 70.18 %
2.00 lb Munich Malt (9.0 SRM)  14.04 %
0.50 lb Special B Malt (180.0 SRM)  3.51 %
1.00 lb Table Sugar (0.0 SRM)  7.02 %     (Cane or Beet - does it matter?)                 
0.75 lb D2 Belgian Candy Syrup (160.0 SRM)  5.26 %  (hopefully enough @ $11.75 per bottle :o)
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 6 Cup]

Not sure what hops yet.....suggestions?
Seems like a lot of sugar.?

I was gonna mash at 150-

Any suggestions or insights are greatly appreciated. This will be my first Belgian style brew.
Thnaks

bluesman:
I used about 10% candy syrup. I would replace the table sugar with all candy syrup. It will make a real tasty Dubbel.

a10t2:

--- Quote from: lupy on March 25, 2010, 05:35:35 PM ---(hopefully enough @ $11.75 per bottle :o)
--- End quote ---

You're getting hosed, man... that stuff should be more like $5/lb. I would get rid of the table sugar and just go with 1.5 or 2 lb of the D2, assuming you can get it at a reasonable price.


--- Quote from: lupy on March 25, 2010, 05:35:35 PM ---Not sure what hops yet.....suggestions?
--- End quote ---

Anything noble will work; Saaz is what I usually use. Mt. Hood, Tettnanger, anything like that, you only need enough for a bittering addition of about 25 IBU.

lupy:
I wanted to use all syrup but just couldn't pay the price for two bottles. I'll try to track it down for less money, but in the mean time brew a cream ale to please the masses.
Thanks again.

a10t2:
Just to be clear, we're talking about this stuff, right? When you said "bottle" it made me wonder if there's another manufacturer out there.

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