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Just finished amping-up the Mr. Beer Abbey Dubbel recipe with Belgian specialty grains and some candi sugar: Bewitched Amber Ale craft HME BrewMax Smooth LME Belgian Dark Candi sugar, 0.5 lb. Abbey malt, 4 oz. Munich Type I, 3 oz. CaraBelge, 3 oz. Special B!, 3 oz. Crystal hops, 0.5 oz, 5-min. boil Safbrew Abbaye yeast OG: A little light @ 1.070 Recipe notes: When brewing beer at 0400 on a Sunday morning, I strongly recommend milling your grains the night before. I will remember to do that next time.