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Gonna try a Dubbel....

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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.

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


--- 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.

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.

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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