Continuing my exploration of other Belgian styles, particularly Trappist-style ales, I’m now embracing the dark candi sugars with a dubbel. The intent with this batch is to keep it pretty simple, and derive the colour and character primarily from dark sugars. I also wanted to use some Special B due to its great flavour contribution, as I don’t trust that I’d get enough complexity using only base malt and sugar.
84% Bohemian Pilsner malt
6% Munich II malt
2% Special B malt
8% D-45 candi syrup
18 AAU of Goldings at 60 minutes
2 AAY of Goldings at 20 minutes
White Labs WLP500