maggotbrain65
Well-Known Member
Hi folks,
I have put a recipe to gether for a Belgian Dubbel after reviewing dozens of recipes. Most of the call for a lot of sugar in the boil. Would it be ok to replace this with dextrose or would that only boost the alcohol content and not give the dryness that I'm after? I'm tring to make a Grimbergen clone so I figured that it doesn't finish as dry as, say, a Duvel.
I also picked up some dark rock sugar from my local Asian supermarket. Any ideas on the sugar combination?
Thanks in advance
Sandy
I have put a recipe to gether for a Belgian Dubbel after reviewing dozens of recipes. Most of the call for a lot of sugar in the boil. Would it be ok to replace this with dextrose or would that only boost the alcohol content and not give the dryness that I'm after? I'm tring to make a Grimbergen clone so I figured that it doesn't finish as dry as, say, a Duvel.
I also picked up some dark rock sugar from my local Asian supermarket. Any ideas on the sugar combination?
Thanks in advance
Sandy