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Quote from: denny on July 16, 2015, 04:03:03 pmHaving brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.Cliff hanger? What is the traditional way and modern way and why isn't it worth it?
Having brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.
Quote from: klickitat jim on July 16, 2015, 06:00:54 pmQuote from: denny on July 16, 2015, 04:03:03 pmHaving brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.Cliff hanger? What is the traditional way and modern way and why isn't it worth it?The old way was to use a lot, or a ton, of specialty malts. The new way is one or two base malts, a specially malt or two, and a couple sugars. Keep it fairly simple.
Quote from: RichardCooper on July 16, 2015, 03:14:30 pmQuote from: hopfenundmalz on July 16, 2015, 11:52:30 amGary, thanks for asking Gordon.Johnnyb, get Gordon's new book, plenty of good information.http://www.brewerspublications.com/books/modern-homebrew-recipes/Hi, Does any one have the recipe list on the book? I looked for information about it, to if there is Belgian ales and strong ales recipe in it, and found nothing. Enviado de meu XT1039 usando TapatalkI just looked in my copy of _Modern Homebrew Recipes_ and there is a recipe on pages 227-229 for a traditional homebrew dubbel and pages 229-231 for a modern homebrew dubbel.Are you looking in the right book?
Quote from: hopfenundmalz on July 16, 2015, 11:52:30 amGary, thanks for asking Gordon.Johnnyb, get Gordon's new book, plenty of good information.http://www.brewerspublications.com/books/modern-homebrew-recipes/Hi, Does any one have the recipe list on the book? I looked for information about it, to if there is Belgian ales and strong ales recipe in it, and found nothing. Enviado de meu XT1039 usando Tapatalk
Gary, thanks for asking Gordon.Johnnyb, get Gordon's new book, plenty of good information.http://www.brewerspublications.com/books/modern-homebrew-recipes/
Is there a direct link to a copy of the Belgian Dark Strong presentation?
I have looked for the sample recipe on the presentation, while as doing the conversation for kilos , I had doubt. Aren't the weight of the styrian goldings for 30 min to high?
Quote from: RichardCooper on August 03, 2015, 11:57:44 amI have looked for the sample recipe on the presentation, while as doing the conversation for kilos , I had doubt. Aren't the weight of the styrian goldings for 30 min to high?I wouldn't place too much emphasis on that recipe. It's acknowledged that it was formed from an antiquated, pre-Candi Syrup American approach to Dubbels. I don't think 1.5 oz of Styrian @ 30 is too much. Sent from my iPhone using Tapatalk