Belgian Dubbel - Base malt?

[Adr_0]

Hey guys,

So in formulating a Dubbel recipe, I'm pretty comfortable with dumping shovel-fulls of Cara-Aroma, some Carafa, Candi sugar, Styrian Goldings and/or Saaz and I'll decide on a yeast...

Which base - e.g. Pilsener or Pale ale - do people typically use, and does it have a great impact? I can imagine a good pale ale malt would add some toastiness, and while I can't see a pilsener base being thin, does it increase drinkability just a touch?

How about mash temp?

Cheers,

Adrian

 

[manticle]

I use Belgian Pilsner malt (dingemans is the only one I can usually get but I like it).

For mash temp, I always step to get attenuated beer with good mouthfeel. Something like 62 for 10, 68 for 45. No need for loads of specs. Pilsner + dark sugar and maybe some spec B for crystally, raisiny goodness.

 

[Nick JD]

In a dubbel, I wouldn't worry about base malt. Use whatcha got. The spec malts and dark candi will smother it.

Triple is a bit different as it's yeast and base malt-driven.

 

[Adr_0]

Awesome, thanks gents - sounds like it's not a biggy. I will look into the mash temps as well thanks manticle.