OK, so for my third all grain adventure, I thought I might try a Belgian Dubbel. My first question is, can I cap like I would any other beer (hand capper)? If not, this project is dead on arrival (at least for now). If so, let’s move on to the recipe.
I’m not all that familiar with yeast in general, let alone Belgian yeast in particular. That said, I’m currently leaning towards Wyeast 3522 (Belgian Ardennes), as I like the description (in particular, subtle spicy notes, highly flocculent). Thoughts?
Also, am I using enough dark candy syrup and special B? I originally had both a bit higher, but it risks going too dark for the style according to hopville. I’m not hugely concerned with nailing all style parameters, but thought I’d start out within them and adjust from there. Also, thoughts on Belgian Biscuit vs. Munich?
82% (10 lbs 8 oz) Belgian Pale
12% (1 lb 8 oz) Belgian Biscuit OR Munich
4% (1 lb) Belgian Candi Syrup-Dark
2% (5 oz) Belgian Special B
1.071 (1.070 w/Munich)
16 (15 w/Munich)
1.0 oz Tettnang leaf (60 min)
1.0 oz Saaz leaf (15 min)
1.0 oz Spalt leaf (15 min)
23.9 (24 w/Munich)
Wyeast 3522 OR 1214? 3787? Other Suggestions?