Nenna Dubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)

Created: Monday June 5th 2017

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.0%

IBU (tinseth):

24.2

SRM (morey):

14.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,600 g	United Kingdom - Maris Otter Pale4600 g Maris Otter Pale	38	3.75	81.4%
250 g	Belgian - Special B250 g Special B	34	115	4.4%
300 g	Brown Sugar300 g Brown Sugar - (late boil kettle addition)	45	15	5.3%
300 g	Belgian - Biscuit300 g Biscuit	35	23	5.3%
200 g	German - Carapils200 g Carapils	35	1.3	3.5%
5,650 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Saaz30 g Saaz Hops	Pellet	2.9	Boil	60 min	12.76	40%
45 g	Styrian Goldings45 g Styrian Goldings Hops	Pellet	3.5	Boil	15 min	11.46	60%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	12.76	40%
45 g	Styrian Goldings (Pellet) 45 g Styrian Goldings (Pellet) Hops	11.46	60%
75 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 g	Whirlfloc		Fining	Boil	15 min.
1 each	Yeastamina Bio4		Water Agt	Boil	15 min.

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 230 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Injection Amount: 2ml (5.5g/L) priming sugar

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
91	7	2	70	50	135
MASH Water: Água Prata (pH 6.4) FLY-SPARGE Water: Água Bonafont (pH 5.4) 2.8g CaSO4-2H2O (Gypsum) 4.0g CaCl2-2H2O 1.0g MgCl2 5.0g CaCO3 (Chalk)
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.5 L	Mash-in	Temperature	--	65 °C	30 min
	2nd Saccharification	Temperature	--	68 °C	60 min
	Mash-out	Temperature	--	76 °C	10 min
14 L		Fly Sparge	--	76 °C	--
Starting Mash Thickness: 3.5 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.5 L/kg	18.7
Mash volume with grains	22.3
Grain absorption losses	-5.4
Remaining sparge water volume (equipment estimates 11.4 L)	12.5
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 23.9 L)	25
Volume increase from sugar/extract (late additions)	0.2
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.4
Post boil Volume	18
Going into fermentor	18
Total:	31.3
Equipment Profile Used:	System Default

Notes

Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 13c
Cold Crash: +4days at 0.5c

Brown Sugar at 5 min boil end

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Last Updated: 2017-06-15 18:58 UTC

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Nenna Dubbel