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Brooke's Fav

Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Friday March 14th 2014

Original Gravity:

1.068

Final Gravity:

1.012

ABV (standard):

7.5%

IBU (tinseth):

23.9

SRM (morey):

16.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
21 lb	German - Pilsner21 lb Pilsner	38	1.6	78.5%
2 lb	Belgian - CaraMunich2 lb CaraMunich	33	50	7.5%
0.75 lb	Belgian - Special B0.75 lb Special B	34	115	2.8%
2 lb	Candi Syrup - Belgian Candi Syrup - Dark2 lb Belgian Candi Syrup - Dark - (late boil kettle addition)	32	80	7.5%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)	46	0	3.7%
26.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Saaz2.5 oz Saaz Hops	Pellet	3.2	Boil	60 min	12.93	45.5%
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	5	Boil	15 min	8.02	36.4%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5	Boil	10 min	2.93	18.2%
5.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 oz	Saaz (Pellet) 2.4999999942814 oz Saaz (Pellet) Hops	12.93	45.5%
2 oz	Tettnanger (Pellet)	8.02	36.4%
1 oz	Styrian Goldings (Pellet)	2.93	18.2%
5.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.25 gal		Infusion	--	149 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 565 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	16	67	67	100
Mash: 2.25g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 4mL lactic Boil: 1g CaSO4, 2.0g CaCl2, 0.7g MgSO4
Mash Chemistry and Brewing Water Calculator

Notes

O2 for 60 seconds.
Start ferment at 65, freerise to 72, hold there through high krausen, then ramp up 1 degree/day to about 80 until complete.
Rack to keg, rest 5 weeks at 50F.
Cellar.

Last Updated and Sharing

1,291

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Brews

Public: Yup, Shared
Last Updated: 2015-05-19 17:07 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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Brooke's Fav

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