anyone try brewing one? never brewed a Belgian but the idea, from a bartender friend, sounded intriguing.
cheers.
I don’t see why not! I recommend using the Belgian dark Candi syrup with it though, for sure! I think rye may make an outstanding dubbel.
cool!
how much rye? I’ve never brewed with rye either but have read that 15-20% is a good start. how does that sound?
Thanks!
I’d say anywhere from 15-50%. You could approach it like a roggenbier at stubble strength/hopping rates and yeast.