btrots87
Well-Known Member
I'm going to try my hand at a Belgian style brew next up and want to try and make a nice dubbel. The recipe I'm thinking is:
23L batch
75% efficiency
5.5kg Pilsner
250g Special B
250g Biscuit
250g Caramunich 3
100g acidulated
Hallertau Hersbrucker at 60 min to about 20IBU and fermented with WLP500 monastery ale yeast. I'll also add about 350g of dark candi syrup.
Never done a Belgian style before so I have a few questions.
1. Should I add the syrup before fermentation, or wait until it's already moving along?
2. Originally I was going to use aromatic instead of biscuit, but the HBS doesn't stock it. Is it sold under a different name? Will the substitution of biscuit be ok/better/worse?
3. Also considering subbing a kilo of the pilsner malt for munich. Do you think this is a good idea or am I getting a bit over complicated?
Any other advice from more experienced dubbel brewers?
23L batch
75% efficiency
5.5kg Pilsner
250g Special B
250g Biscuit
250g Caramunich 3
100g acidulated
Hallertau Hersbrucker at 60 min to about 20IBU and fermented with WLP500 monastery ale yeast. I'll also add about 350g of dark candi syrup.
Never done a Belgian style before so I have a few questions.
1. Should I add the syrup before fermentation, or wait until it's already moving along?
2. Originally I was going to use aromatic instead of biscuit, but the HBS doesn't stock it. Is it sold under a different name? Will the substitution of biscuit be ok/better/worse?
3. Also considering subbing a kilo of the pilsner malt for munich. Do you think this is a good idea or am I getting a bit over complicated?
Any other advice from more experienced dubbel brewers?