Igloo Abbey Dubbel Red - Beer Recipe - Brewer's Friend

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Igloo Abbey Dubbel Red

259 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark R. Stives - Igloo Brew Lab
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Friday December 11th 2015
1.078
1.018
7.9%
18.4
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69.9%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.7%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.5%
1 oz Belgian - Chocolate1 oz Chocolate 30 340 0.4%
1.50 lb Belgian Candi Sugar - Clear/Blond1.5 lb Belgian Candi Sugar - Clear/Blond 38 0 10.5%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7%
14.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.58 66.7%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 2.21 16.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.61 16.7%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 295 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.38 13.5  
Mash volume with grains 4.24 17  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 5.45 21.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
"Igloo Abbey Dubbel Red" Belgian Dubbel beer recipe by Mark R. Stives - Igloo Brew Lab. All Grain, ABV 7.9%, IBU 18.4, SRM 11.81, Fermentables: (Maris Otter Pale, Aromatic, CaraMunich, Chocolate, Belgian Candi Sugar - Clear/Blond, Dry Malt Extract - Light, Brown Sugar) Hops: (Tettnanger, Styrian Goldings, Hallertau Hersbrucker)
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  • Last Updated: 2016-01-20 19:18 UTC