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Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
Christmas & Winter Specialty S
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Classic Rauchbier
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Doppelbock
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Dunkelweizen
Dusseldorf Altbier
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English Barleywine
English Cider
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Flanders Brown Ale & Oud Bruin
Flanders Red Ale
Foreign Extra Stout
French Cider
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Fruit Lambic
German Pilsner
Gueuze
Imperial IPA
Irish Red Ale
Kolsch
Light American Lager
Maibock & Helles Bock
Metheglin
Mild
Munich Dunkel
Munich Helles
New England Cider
Northern English Brown Ale
Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
Old Ale
Open Category Mead
Other Fruit Melomel
Other Smoked Beer
Other Specialty Cider & Perry
Premium American Lager
Pyment (Grape Melomel)
Robust Porter
Roggenbier
Russian Imperial Stout
Saison
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Scottish Export 80
Scottish Heavy 70
Scottish Light 60
Semi-Sweet Mead
Southern English Brown
Special, Best & Premium Bitter
Specialty Beer
Spice, Herb & Vegetable Beer
Standard & Ordinary Bitter
Standard American Lager
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Strong Scotch Ale
Sweet Mead
Sweet Stout
Traditional Bock
Traditional Perry
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Wood-Aged Beer
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gal.
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Rager
Tinseth
Garetz
Mash Method
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The Double
Ingredients
Mash Schedule
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Recipe Information
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Details
Name:
The Double
Brewer:
joshtodd.1
Brew Date:
2/2/2012
IBU Formula:
Rager
Units:
standard
Private:
Yes
Boil
Boil Volume:
2 gal.
Boil Length:
60 min.
Target Volume:
2.6 gal.
Style
Name:
Belgian Dubbel
Category:
Begian Strong Ale - 18B
Type:
Ale
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
Briess Pilsen Light LME
3 lbs. 5 oz.
2 °L
1.034
1.043
47%
2-Row Malt
2 lbs.
2 °L
1.036
1.021
29%
Corn Sugar (Dextrose)
8 oz.
0 °L
1.046
1.007
7%
Belgian Candi Syrup, Dark
8 oz.
80 °L
1.032
1.005
7%
Belgian Special B
4 oz.
170 °L
1.03
1.002
4%
Belgian Aromatic
4 oz.
26 °L
1.036
1.003
4%
CaraFoam
2 oz.
1 °L
1
1.000
2%
Carafa III
1 oz.
525 °L
1.032
1.001
1%
Total
7 lbs.
22 SRM
1.081
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Tetnanger (Germany)
0.75 oz.
4
Boil
60 min.
Pellet
20
Total
0.75 oz.
20
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
Abbey Ale WLP530
85
High
66 °F
72 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Mash Information
edit
Details
Name:
The Double
Brewer:
joshtodd.1
Brew Date:
2/2/2012
Boil Volume:
2 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
75%
Mash Method:
single infusion
Sparge Method:
fly
Grain Temp:
72 °F
Initial Grist Ratio:
1.50 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
2.63 gal.
168.6 °F
1.50
Total
1 hour
2.63 gal. (runoff:
1.57 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Fly Sparge
0 min.
170.0 °F
0.43 gal.
170.0 °F
Total
0 min
0.43 gal.
Type
partial mash
OG
1.081
style
1.062 - 1.075
FG
1.012
style
1.008 - 1.018
Color
22 SRM
style
10 - 17
IBU
20
style
15 - 25
ABV
9.1%
style
6 - 7.6
Cal.
266
per 12oz.
