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BelgoMater

Method: All Grain
Style: Belgian Dubbel
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Saturday June 11th 2016

Original Gravity:

1.064

Final Gravity:

1.014

ABV (standard):

6.6%

IBU (tinseth):

25.1

SRM (morey):

24.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pilsner7 lb Pilsner	37	1.8	45%
3.50 lb	United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale	38	3.75	22.5%
2.25 lb	American - Munich - Light 10L2.25 lb Munich - Light 10L	33	10	14.5%
1.25 lb	American - Aromatic Malt1.25 lb Aromatic Malt	35	20	8%
0.65 lb	Belgian - Special B0.65 lb Special B	34	115	4.2%
0.50 lb	Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180	32	180	3.2%
2.50 oz	German - Acidulated Malt2.5 oz Acidulated Malt	27	3.4	1%
4 oz	German - Carafa II4 oz Carafa II	32	425	1.6%
15.56 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Magnum0.3 oz Magnum Hops	Pellet	15	Boil	60 min	15.5	19.4%
1.25 oz	Willamette1.25 oz Willamette Hops	Pellet	4.5	Boil	15 min	9.62	80.6%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Magnum (Pellet)	15.5	19.4%
1.25 oz	Willamette (Pellet)	9.62	80.6%
1.55 oz / $ 0.00

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 267 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
1 tsp of gypsum, 0.5 tsp's of epsom and 1 tsp of calcium chloride
Mash Chemistry and Brewing Water Calculator

Notes

hit a good mash ph of 5.16 with it being 5.36 corrected at room temp. Did my usual filtered water/RO spill with salts added about 45 minutes into the mash. Slow sparge after the mash out brough up to about 160-165ish.

Tried not to over-crush the grain with, what looks like a good sparge water filter bed. If efficiency is off I'm sure it's because it's under crushed.

mashed in with temp about 165-166 and hit around 153-155ish.

Last Updated and Sharing

883

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Brews

Public: Yup, Shared
Last Updated: 2016-06-19 00:01 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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