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jeff7181

Belgian Dubbel

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So I'm finally drinking my Belgian Dubbel. I didn't start it until late December, and it's been in the bottle for about 3 weeks. I'm impressed. When I saw how dark it was initially I was a bit worried I wouldn't like it, but I just might finish the 5 liters I have left this weekend, lol.

I primed two of the bottles with dark brown sugar instead of white granulated sugar. It seems a little more rich, I think... it's all very good though. I think I'm going to start using different yeast in all my brews because the seasonals that I've made have turned out better, and the only real difference between them and my regular brews is the yeast.

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Now I'm looking for a recipe that's very close to this one that I can buy all the time... any suggestions? :)

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Guest System Admin

I am thinking of doing a new Dubbel with:
2 Cans Witty Monk Witbier HME
1 Can Pale Export UME
1# Belgian Candi sugar (fed at day 10 or so)

Of course this depends on how the Addey Dubbel I made turns out, but the Abbey Dubbel is not really a dubbel since Belgian ales are up-to 6%, Belgian Dubbel are 6% - 9%, and Belgian trippel is 9+

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