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Grain advice for a Belgian Dubbel

Started by DoubleG, November 14, 2014, 11:12:19 AM

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Hi Guys,

Need a bit of advice I am planning on brewing a Belgian Dubbel at the weekend and my recipe has 250g of Special B as the only grain before boiling. I also have a large amount of Abbey Malt, should I throw that in as well with the Special B? From what I've read online Special B gives a plum/raisin flavour whereas Abbey Malt gives of a caramel Biscuit taste. I have a large amount of Abbey Malt so I figure why not throw it in?

Has anyone any advice on using Abbey Malt before? What were the results?