MikeFallopian
Well-Known Member
I'm trying to devise my first dubbel recipe. The title says it all - does anyone have any advice on building a grain bill?
Thanks!
Thanks!
Your first decision is whether to go the simple grain bill with candi syrup(s), or a more complex grain bill.
http://www.candisyrup.com/recipes.html
is a good place to get some inspiration for the former.
Pilsner, dark syrup and, optionally, another malt.
Was planning for this to be ready at Christmas, so perhaps more complex to bring out fruity and other seasonal flavours.
How essential is candi syrup? Looking at Brew Like a Monk, while some Belgian and most US examples involve candi sugars, other Belgian examples (e.g. Chimay Red) only note 'sugar'.
Ha, just noticed the OP is also in Cardiff, never seen that before... my experience with Belgian styles is that the more stupidly simple you keep it the more like the real thing it becomes...
I make my own Candi syrup (using DAP), I enjoy the flavors it gives, but I find it lending less complexity than commercially available syrups.
Try blending mahogany syrup with deep amber syrup. Mahogony on its own is a bit tart, but has beautiful rummy, raisin and woody flavours coming through. Deep amber syrup has stone fruits and caramel and is still sweet - blending them is sublime.
I assume you are doing a 1:1 ratio of syrups?
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