Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
75 min
20.1 IBUs
40.8 EBC
1.060
1.010
6.6 %
Actuals
1.046
1.01
4.7 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Belgisk dubbel/bruin
11 A
1.056 - 1.07
1.01 - 1.016
18 - 25
30 - 70
1.3 - 2.3
5.9 - 7.4 %
Fermentables
Name
Amount
%
Pilsner Malt (611,201)
5 kg
83.75
Biscuit Malt, Castle Malting (652,101)
130 g
2.18
CARA AROMA (612,201)
130 g
2.18
Chocolate Malt (623,101)
130 g
2.18
Munich Malt Type 1 (611,601)
130 g
2.18
Kandis, mørk (0,951)
250 g
4.19
Dextrose (0,901)
130 g
2.18
Honey
70 g
1.17
Hops
Name
Amount
Time
Use
Form
Alpha %
Brewers Gold (Hallertau) (1,109)
32 g
60 min
Boil
Leaf
6
Styrian Golding (1,157)
15 g
15 min
Boil
Leaf
5.4
Miscs
Name
Amount
Time
Use
Type
Klar Urt (0,861)
13.21 g
15 min
Boil
Fining
Yeast
Name
Lab
Attenuation
Temperature
Belgian Abbey II (1762)
Wyeast Labs
75%
18.33°C - 23.89°C
Mash
Step
Temperature
Time
Stage 1
66°C
60 min
Mash Out
76°C
15 min
Fermentation
Step
Time
Temperature
Primary
7 days
20°C
Aging
0 days
0°C
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