Hey all,
https://www.brewersfriend.com/homebrew/recipe/embed/1486631
I have never made a belgian dubbel. Most of the recipes that I found online called for Weyermann malt which I dont have on hand. Let me know what you would change/do. I have a fair stock of malts on hand, just no weyermann.
Im subbing:
C40 and munich1 for Caramunich 2
Spec X for Special B
Chocolate for Carafa 1
Victory for Aromatic
Flaked Wheat for wheat
The specs that i found for it are:
SRM 16-36
IBU 20-35
ABV 6.3-7.6
These are very different then the specs on here, but i dont see that as a problem.
I have 12#s of Candi sugar, but none of the recipes call for it, so i was going to save it for a belgian tripel.
https://www.brewersfriend.com/homebrew/recipe/embed/1486631
I have never made a belgian dubbel. Most of the recipes that I found online called for Weyermann malt which I dont have on hand. Let me know what you would change/do. I have a fair stock of malts on hand, just no weyermann.
Im subbing:
C40 and munich1 for Caramunich 2
Spec X for Special B
Chocolate for Carafa 1
Victory for Aromatic
Flaked Wheat for wheat
The specs that i found for it are:
SRM 16-36
IBU 20-35
ABV 6.3-7.6
These are very different then the specs on here, but i dont see that as a problem.
I have 12#s of Candi sugar, but none of the recipes call for it, so i was going to save it for a belgian tripel.