Has anyone tried flaked barley in a Belgian dubbel? I use it in stouts and it smooths it out. Wondering if it would improve the dubbel or ruin it. Brewing all grain NB dubbel kit. Would add one pound.
Not traditionally used in a dubbel. But, you can use whatever you want!
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I see your point. I don’t brew the dubbel , When I tried to brew them they came out to strong and dry for my taste. Maybe that’s to style
I wouldn’t, but you can do what you like.
well the question is do you want a traditional dubbel ? If not go ahead. The flaked oats and the candi sugar may not work together may actually work against each other. I would go one or the other. That’s just my opinion.
Think it sez flaked barley…
I’ve never tried that.
Sneezles
Flaked barley adds body and mouthfeel from what I looked up. I thought Belgian dubbels were light body and high ABV. The Candi sugar would help with that. For light Candi sugar I have substituted table sugar for about the same result and easier to find plus much less expensive. Just go easy on it. Dark Candi sugar works but may darken your beer.
Any way you decide, it will come out beer. Good beer.
My Duvel recipe uses 1 pound of sugar. If you get the right yeast, it’s so close a clone.
Sneezles
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