Parting Glass Belgian Dubbel (For Intermediate Brewers) Recipe
Ingredients (12)
- 7 pounds Belgian Pilsner malt
- 3 pounds light Munich malt
- 8 ounces pale wheat malt
- 8 ounces Caramunich
- 8 ounces aromatic malt
- 4 ounces special B malt
- 4 ounces chocolate malt
- 1/2 ounce Magnum hops, 15% AA (first wort hop)
- 1 pound Dark Candi Inc. D Belgian candi syrup (60 minutes)
- 1 tablet Whirlfloc (15 minutes)
- 1/2 teaspoon Wyeast yeast nutrient blend (10 minutes)
- Wyeast 3787 Trappist High Gravity yeast
Directions
Learn how to make this recipe at Serious Eats