First post on NB.
I’m looking to brew a Belgian Dubbel. I bottled a tripel about two weeks ago and I’m not super confident about it (although I have not tasted it carbonated yet as I am on holiday in Belgium.) I’m a relatively new brewer and I don’t have a stable enough living situation to make investing in all-grain equipment worth it yet so I’m still working with extract.
I’m working on a Dubbel recipe right now and taking Belgian beers as inspiration as I have tasted virtually no American Dubbels and have had my fair share of Belgians. I just tore through Brew Like a Monk and I came up with a recipe that takes a lot from Westmalle Dubbel. The recipe is for 6gal (23L):
1 lbs Aromatic Malt (Dingemans)
1 lbs Munich I (Weyermann)
9 lbs LME Pilsen Light (Briess)
2 lbs Candi Sugar, Dark
2 oz Tettnang [4.50 %]
1 oz Saaz [3.75 %]
1 oz Styrian Goldings [5.40 %]
1pkg WLP530 Abbey Ale yeast + 2 pint starter
I know the SRM is a little high according to BJCP, but as I said, I’m trying to aim for something like a Westmalle.
Am I maybe expecting too much from my Fermentables/Yeast? Will I not hit the OG and FG I want?
Any suggestions would be fantastic. Also, since I’m in Antwerp for another week or so, I was wondering if I should pick up any sugar here. I’ve done some research and it would seem Candico, produced here, is not exactly Candi sugar but my Belgian friends keep insisting that that’s what they call candi sugar. Flavour suggestions are more than welcome as well.
Thanks in advance!