I posted last night to introduce myself on the welcome part of the forum. I've been enjoying brewing for the last year. By day I roast coffee, for a speciality coffee roasting company in Sydney.
I recently just completed my first partial mash. I have also downloaded ianh xls. Looks great, but I'm not sure what extract can I can use as to provide some base flavour for a Belgian dubbel to plug into it.
I have been doing some research on beersmith/byo re recipes. I have also read the pinned thread started on this topic by Bribie g. My thoughts so far are:
For the partial mash
1kg of pilsner malt (not sure from which country would be best)
special b - how much?
caramunich - how much, and how dark to go?
The rest of the recipe:
dark candy sugar - 500g enough?
What extract can?
Danstar Abbaye dry yeast (that'll be re-hydrated)
If you've got some other ideas on how to make a partial mash and produce a Belgian dubbel, then let me know.
For now, I like the vibe of just steeping/mashing then boiling some base malts with speciality malts and using an extract can, as I don't own a wort chiller...yet.