Home > Dubbel, recipes > Belgian Double

Belgian Double

January 19, 2010 Leave a comment Go to comments
7 lbs. Belgian Pils
.68 lbs. Belgian Aromatic (or Melanoidin)
1 lbs. Belgian Caravienne (or crystal 20)
.25 lbs. Extra Special Malt
1.5 lb Demerara sugar
.5 lbs. Invert Sugar
.75 oz. Styrian Goldings (Pellets, 6 %AA) boiled 60 min.
.5 oz. Styrian Goldings (Pellets, 6 %AA) boiled 15 min.
Yeast : White Labs WLP530 Abbey Ale
taste notes
thoughts – before tasting use dark candi sugar and special b, more extra special, munich?
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Categories: Dubbel, recipes
  1. March 1, 2010 at 2:31 am

    next time try .5 lb extra special or use special b.
    change demerara, use real dark candi instead.

  1. January 24, 2010 at 6:29 pm

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