Belgian Dubbel, a Belgian Strong Ale, is probably one of my favorite styles to brew. Rich and complex, there's lots of dark fruit and spice. The yeast adds big flavor, esters and phenols abound.
Here's the recipe:
10.5 lbs Belgian Pilsner
1.0 lb Munich
.5 lb Special B
.5 lb CaraMunich
12 oz Dark Candi Syrup
.65 oz Challenger 7.0% for bittering- 60 minute addition.
Given the amount of Pilsner malt, DMS is a concern so I may lengthen the boil to 90 minutes and adjust my hops and pre-boil volume accordingly.
Comments welcome and certainly encouraged.
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