Gordon Strong Presentation on Dubbels

[system]

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Is there a direct link to a copy of the Belgian Dark Strong presentation?

https://drive.google.com/file/d/0B8F3C1boHghNWG5ZLUhFc0lqeHM/view?usp=sharing

[RichardCooper]

I have looked for the sample recipe on the presentation, while as doing the conversation for kilos , I had doubt. Aren’t the weight of the styrian goldings for 30 min to high?

[system]

@RichardCooper

I have looked for the sample recipe on the presentation, while as doing the conversation for kilos , I had doubt. Aren’t the weight of the styrian goldings for 30 min to high?

I wouldn’t place too much emphasis on that recipe. It’s acknowledged that it was formed from an antiquated, pre-Candi Syrup American approach to Dubbels.

I don’t think 1.5 oz of Styrian @ 30 is too much.

[hopfenundmalz]

@RichardCooper

I have looked for the sample recipe on the presentation, while as doing the conversation for kilos , I had doubt. Aren’t the weight of the styrian goldings for 30 min to high?

I wouldn’t place too much emphasis on that recipe. It’s acknowledged that it was formed from an antiquated, pre-Candi Syrup American approach to Dubbels.

I don’t think 1.5 oz of Styrian @ 30 is too much.

Sent from my iPhone using Tapatalk

I don’t have his new book, out for the weekend, but I think this was an example of an old vs. new recipe.

Popped into a nice book store, saw a copy on the shelf, it was old vs new Dubbel recipes.