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Hi all, I'm planning to brew a dubbel in the new year, and have put the following recipe together. I'm not sure about the hop choice in particular so any feedback is welcome. Dubbel Og: 1.063, Fg: 1.011 Fermentables Pilsner Malt - 88% Munich - 4.6% Special B - 4.6% Dark Candi Sugar - 2.8% Hops...

I've received a very festively labelled bottle of rigging and a 10.2% Belgian old ale, both of which I'm very much looking forward to drinking

My two have been sent out today, Cheers! :beer1:

Drinking my own 4.5% English Pale, quite nice and very clear. Probably a touch too hoppy at this point but it is very young.

I've just kegged my Hazy IPA, came in at 5.3%. The sample had a very fruity smell, but was a touch on the bitter side, not bad however.

One day in and it's looking interesting

Brewing a 3.8l pale beer using up some of the grain and yeast I had open today. 350g Maris otter, 300g pearl pale, 200g rolled oats and 100g dextrose. Small challenger 60 min addition then a wolf hop stand and a joint wolf/eldorado dry hop(at yeast pitch). Using lallemand Voss, aiming to keg on...

I've just bottled at 4.5%, sample is nice and clear, tasted good too!

I hit the OG right on which is a second tick mark for the BIAB set up, however I pitched without double checking the temperature at 26C, so the fermenter is now surrounded by ice packs to get that down a bit.

I made an IPA type using Jester and Olicana earlier this year, I used late addition and hop stand and it turned out to be a pretty nice beer. Fruity but not overpowering if I remember.

I'm currently mashing a best bitter, aiming for 8l with an OG of 1.044, recipe below:

A pint of my Imperial base malt stout after a month in the bottle. Has initial sweetness and a dry, bitter finish. Not bad, but I'll probably use a more conventional recipe in future :beer1:

Into the fermenter at 1.045, 0.04 undershot due to less boil off than predicted as the pre boil gravity was spot on. Not a big deal in the grand scheme of things

I'll put in for a couple of bottles too. :)

Just mashed in on a 4.9% pale ale, 75%chevallier pale malt, 12.5%imperial malt and rolled oats each. Challenger, fuggles and EKG to go in the boil and fermentation using CML Beoir

I'll be looking to make #85 using regular Amber first I think, see how that turns out then experiment with the others

That is the actual name they've given the malt, other than that there aren't too many details I can find. I'm pretty sure it's the one on this list: Brupaks malt list

That definently sounds worth giving a try, good use of the spare pale malt I've got

The durden park recipe is the 1796 Bass visitors book amber ale which uses 33% amber. I do have a Chevallier (80%) + imperial malt(13%)pale ale I'm looking to make next weekend actually. This diastatic amber is 50 EBC, and looking on the website claims to be Belgian in origin. I think I...

I picked up some diastatic amber malt today and am just wondering if anyone has an idea how this compares to regular amber. I'm looking to brew one of the durden park recipes that uses 30% amber and was wondering if it would be worth doing two batches with each kind and comparing