Parting Glass Belgian Dubbel (For Intermediate Brewers) Recipe

Serves: 64 Save

Ingredients (12)

  • 7 pounds Belgian Pilsner malt
  • 3 pounds light Munich malt
  • 8 ounces pale wheat malt
  • 8 ounces Caramunich
  • 8 ounces aromatic malt
  • 4 ounces special B malt
  • 4 ounces chocolate malt
  • 1/2 ounce Magnum hops, 15% AA (first wort hop)
  • 1 pound Dark Candi Inc. D Belgian candi syrup (60 minutes)
  • 1 tablet Whirlfloc (15 minutes)
  • 1/2 teaspoon Wyeast yeast nutrient blend (10 minutes)
  • Wyeast 3787 Trappist High Gravity yeast

Directions

Learn how to make this recipe at Serious Eats

Whiskey Sour

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice