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Abbaye No.1

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Abbaye No.1	Brewer: Kenr	Brew Date:
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 28 l	Boil Length: 60 min.	Target Volume: 23 l
Style	Name: Belgian Dubbel	Category: Begian Strong Ale - 18B	Type: Ale
Notes	1059 14.3 brix

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Maris Otter	3 kg	3 °L	1.038	1.030	51%
Lager Malt	2 kg 100 g	2 °L	1.038	1.021	35%
CaraRed	250 g	20 °L	1.035	1.002	4%
White Sugar	250 g	40 °L	1.046	1.003	4%
Belgian Special B	250 g	170 °L	1.03	1.002	4%
Chocolate Malt	75 g	350 °L	1.034	1.001	1%
Total	5 kg 925.00 g	17 SRM		1.059

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Fuggles (Uk)	28 g	5	Boil	70 min.	Pellet	17
Total	28.00 g					17

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Ale WLP550	81.5	Medium	68 °C	78 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Abbaye No.1	Brewer: Kenr	Brew Date:
	Boil Volume: 28 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 73%	Mash Method: Single Infusion	Sparge Method: batch
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	18.55 l	75.2 °C	3.13
Total		1 hour		18.55 l (runoff: 11.14 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	16.86 l	69.3 °C
Total	1 hour		16.86 l

Type

all-grain

OG

1.059

style
1.062 - 1.075

FG

1.011

style
1.008 - 1.018

Color

17 SRM

style
10 - 17

IBU

17

style
15 - 25

ABV

6.3%

style
6 - 7.6

Cal.

193

per 12oz.