Yes well as you have put me on the spot I have chosen a brew I have brewed before and it worked out well - someone other than me actually liked it. As it was ever so slightly out of style I have tweaked it a bit - only to drop the ABV within range - so I hope you like it.
It is a Belgian Dupple or Dubble depending how you want to pronounce it.
I have adjusted the recipe for Metric and Imperial (US) quantities for a 5 Gallon batch. If you want to scale it down then use the Scale calculator on here but be aware that pH values don't seem to translate across as they should (
@Pricelessbrewing expect a report soon).
I have used Phosphoric Acid in the mash equation to get the pH to 5.4 but I guess you could use an acid malt to get the same result.
This was my first attempt at a Belgian brew and it turned out a bit like a Leffe Brune an Abbey Dubble type.
I tried to pitch it mid style - but got it wrong to start with and made it a bit too strong - so I have tweaked it to bring it back a bit.
It uses a Late Addition of Corn Sugar (Dextrose) to increase the strength - added off the boil and stirred in to dissolve it without burning. The Belgians use dark candy sugar to increase the strength and get some rum-raisin type flavours here but the Dextrose works so I used that.
There is nothing difficult about this - hell, it was one of my first beers that was drinkable so it shouldn't be a problem.
I used what hops I had available at the time so they are not the traditional Trappist types of Styrian Goldings and Saaz I used Goldings, Cascade and Challenger.
In the US you could substitute Fuggles for the Goldings, Centennial or Amarillo for the Cascade and Perle for the Challenger.
The water profile I used was a Balanced Profile II as it is a fairly malty dark beer so the salts etc that I show in the recipe were specific for the water I used. You will have to work out your own salts to suit the water you use.
The yeast I used was a Bulldog Belgian Saison B16 yeast but if you cant get that then a Safeale General/Belgian S33 or Abbaye Yeast BE-256 would do.
The grains I used were not the traditional "European" styles and mix to get the malty/biscuity flavours of the original style - which can be as many as 7 types including Pilsner - so I bunged in what I had to hand that I thought would work - given the guidance of the recipe builder (and we all know how accurate that is!).
Anyway I have chosen my
Mannequin Pees recipe for you to try and I hope you like it. On the Zoom meeting tonight quite a few said they hadn't tried the style before so good luck. There are two versions of a 5 Gallon / 20 Litres brew
For the US/Imperial version:
https://www.brewersfriend.com/homebrew/recipe/view/1134070/mannequin-pees-us
For the Metric versions:
https://www.brewersfriend.com/homebrew/recipe/view/1133975/mannequin-pees
I hope these links work. If they don't then message me and I will send it to you direct.
Have fun.
If you want to use the label then feel free:
