Finally got around to doing some brewing last night. This batch will hopefully taste like a Dubbel, which is a Belgian style Abbey Ale. For this beer I pretty much copied a recipe I found on ratebeer.com with ingredients purchased at Kirk's. Exceptions were that I doubled the amount of special B grains and used amber liquid malt extract instead of gold.
This recipe called for 2 things that were new to me: Belgian Candi Sugar and pitchable liquid yeast. The sugar is extracted from sugar beets and looks a lot like rock candy (although I didn't try any raw). Basically you add this during the boil and it is supposed to add to the beer's body along with providing some sweet-fruity flavors. The pitchable liquid yeast is a strain that is specifically made for Abbey Ale's and is supposed to add to the flavor profile. Until now I've used the dry stuff, which has always worked fine for me; although I must say that this stuff is pretty slick. All you do is pull the vial out of the fridge when you start, allow it to get to room temperature while you brew, shake it up and dump it in at the end.
So far so good. I would describe the color as almost a mahogany. My starting gravity was 1.064, which means that with any luck the alcohol content will be near 7%. The wort tasted really sweet, but I imagine that will mellow as it ferments. This one was definitely the most expensive recipe I've tried, so hopefully it pays off.



