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Found 4 results

  1. 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.
  2. Trying this one again with a few mods: Grand Bohemian Czech Pilsner HME Smooth LME Pale LME Belgian Dark Candi Syrup, 0.5 lb @ flame-out Weyermann Abbey malt, 4 oz. Weyermann CaraMunich, 2 oz. Chateau Special B, 2 oz. Chateau Chocolate malt, 2 oz. Santiam hops, 0.5 oz. 7-min. boil Santiam hops, 0.5 oz. @ flame-out Safbrew Abbaye yeast OG 1.054
  3. I am planning to brew this one and wondered if anyone had any tips for me. Someone on the recipe page talked about adding honey to the mixture. When would I add this? I am planning on using a booster packet and was wondering if I should use the hole thing or just half of it and then add the honey (about a half cup). Is this too much honey/booster? I have never wandered in any particular direction away from the recipe. I want to use the honey because I heard is makes the brew similar in taste to a $10 craft. I usually use a whole booster pack, leave it in the LBK for 3 weeks, then bottle (with carbo drops), bottle condition for three more, fridge one for three days, and try it to see if it's time to fridge the rest. I was also wondering about doubling the hops. I am planning to use 1oz of some really great Czech Saaz hops I acquired rather than the 1/2 oz of US Saaz in the recipe. I love the flavor of these hops and I think the Czech version will be light enough I can double them. Ideas? I just want to make the best version I can.
  4. Good morning everyone, This is my first post, I purchased Mr.Beer a week ago and I am ready to brew my first batch of beer. I went through all the FAQs and tried to find a solution by myself but I have to ask for the powerful help of the community! I just purchased a Abbey Dubbel recipe http://www.mrbeer.com/abbey-dubbel-recipe I already went through a series of helpful videos on Youtube and I have a theoretical understanding of the prep process of brewing beer. The only thing that I am doubtful about this recipe is the adding of the Saaz Hops, in fact a lot of users in the review of the recipe are underlining this lack of information as a "cons". Someone already tried this recipe? Could you help me out? When I have to add this ingredient? For how long? At which temperature? Do I have to boil it with the wort or I have to add it when the flame is off? I really thank you in advance and I really look forward to be a proactive member of this community!
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