dharsh
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Re:Dubbel recipe advice - 2006/10/25 16:51
Ray-
I'm not sure I'd use any pils malt and would probably go with all Belgian pale ale malt. I'd also consider upping the Caramunich to maybe 5% and adding 1% chocolate to get more color - HOWEVER, I'm worried that the chocolate might make things too dark but equally of the opinion that as listed you would be too light.
The spreadsheet gives 15 SRM for the following:
88% pale malt, 5% wheat, 5% caramunich and 2 % special B (wheat for head retention) Just a thought and worth what you are paying for it!
(IBUs look good, but are possibly on the low side - I need 30% efficiency for a one hour boil to get 19 IBUs and you are already on the low side for the style. I'd really want to kick it up to at least 1.25 or 1.5 ounces for the boil - bitterness fades with aging anyway...)
I question the need for candi sugar in a dubbel - it's a pricey way to get gravity points. Good yeast managment will get good attenuation. (sounds like a bumper sticker to me) Just use the pale ale malt instead.
I forget which yeast 530 is - but I'm pretty sure its not Chimay and that's good! Chimay has the unfortunate tendency to produce Bazooka Joe in the fermenter if you get it too warm. (my pet peeve judging Belgians - "oh, you used Wyeast 1214 at 75 F" - "wow, how could you tell?")
So let us know when its brewed so we can give you more "feedback" using our tasting glass.
Dave
Arthur: What's so bad about being drunk?
Ford: Ask a glass of water. |
