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Belgian Bathwater

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bob Crocker
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Monday December 21st 2020

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

38.3

SRM (morey):

14.7

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Great Western - Domestic 2-Row8.5 lb Domestic 2-Row	37	2	70.2%
1 lb	Belgian - CaraVienne1 lb CaraVienne	34	20	8.3%
2 lb	American - Vienna2 lb Vienna	35	4	16.5%
275 g	Candi Syrup - Belgian Candi Syrup - D-180275 g Belgian Candi Syrup - D-180 - (late fermenter addition)	32	180	5%
12.11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Columbus15 g Columbus Hops	Pellet	14.3	Boil	60 min	26.45	14.9%
28 g	Yakima Valley Hops - Amarillo28 g Amarillo Hops	Pellet	8.4	Boil	10 min	10.52	27.7%
28 g	Yakima Valley Hops - Amarillo28 g Amarillo Hops	Pellet	8.6	Aroma	1 min	1.28	27.7%
15 g	Yakima Valley Hops - Amarillo15 g Amarillo Hops	Pellet	8.4	Dry Hop	5 days		14.9%
15 g	Columbus15 g Columbus Hops	Pellet	14.3	Dry Hop	5 days		14.9%
101 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Columbus (Pellet) 30 g Columbus (Pellet) Hops	26.45	29.8%
43 g	Yakima Valley Hops - Amarillo (Pellet) 43 g Amarillo (Pellet) Hops	10.52	42.6%
28 g	Yakima Valley Hops - Amarillo (Pellet) 28 g Amarillo (Pellet) Hops	1.28	27.7%
101 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 qt	Strike	164 °F	154 °F	30 min
1 qt	Infusion	190 °F	154 °F	30 min
15 qt	Sparge	172 °F	165 °F	--
Starting Mash Thickness: 1.2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	0 min.
1 each	Whirlfloc	Fining	Boil	10 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.50 tsp	Lactic acid	Water Agt	Mash	1 hr.
0.50 tsp	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 140 g Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
54.6	0	8	52.2	64.2	0
RO turned out to be quite basic. Salts made little difference. Added 1/2 tsp LActic acid to 3 gal sparge. Initially pH 4.0, came up to 4.9 by the time it was needed. Added 1/2 tsp to mash to get up to 5.4.
Mash Chemistry and Brewing Water Calculator

Notes

Carbonation too low. Increased prime to140 gm

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-03-24 07:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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