First off, let me say that I am a partial mash brewer. I had gotten my hands on some apple syrup (made from 100% apples) from a local orchard and after posting on another forum, the consensus was for me to use it in a Belgian Dubbel. After looking up others peoples recipes and suggestions, I decided to make it with
Special B Malt
Munich Malt
Candi Sugar
Pale Malt Extract
Amber Malt Extract
and I used the apple syrup at flame out.
I used Cascade hops and I used safbrew abbaye dry yeast
I submitted this to a competition and I sent it in too early. The beer was not really ready for the competition (lesson learned). I was wondering if you were to submit this to a competition, what category would you put it in? I do not like to toot my own horn but this came out fantastic. It tastes like a dubbel but has an apple finish to it. It has now been in bottles almost 2 months and keeps getting better. I do not have much of it left because my friends think its the 2nd best beer I've brewed. I called it an American Double because of the apples and cascade hops.