Dubbel recipe help

[jonewer]

I need some help formulating a Belgian Dubbel recipe.

I'm thinking along the lines of using T58 with

Pale 60%
Vienna 20%
Crystal EBC 200-400 7%
Aromatic Malt 7%
Candi/Muscvado sugar 6%

Or something...

And some hops?

Any ideas?

[Stoat on a rope]

Malt bill looks good, just don't over do the hops, about 20 IBUs from noble type hops, Syrian goldings are good, or hallertauer.

[jonewer]

Thanks, should I do late/dry hops or just bittering?

[Stoat on a rope]

I wouldnt bother with dry hops, probably go for additions at 30 and 15 minutes, but you can do 60 minutes if you need more bitterness.

[seymour]

I need some help formulating a Belgian Dubbel recipe.

I'm thinking along the lines of using T58 with

Pale 60%
Vienna 20%
Crystal EBC 200-400 7%
Aromatic Malt 7%
Candi/Muscvado sugar 6%

Or something...

And some hops?

Any ideas?

So, how did it turn out?

[jonewer]

This one is going to be brewed tomorrow