Nenna Dubbel - Beer Recipe - Brewer's Friend

Nenna Dubbel

215 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Monday June 5th 2017
1.070
1.016
7.0%
24.2
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,600 g United Kingdom - Maris Otter Pale4600 g Maris Otter Pale 38 3.75 81.4%
250 g Belgian - Special B250 g Special B 34 115 4.4%
300 g Brown Sugar300 g Brown Sugar - (late boil kettle addition) 45 15 5.3%
300 g Belgian - Biscuit300 g Biscuit 35 23 5.3%
200 g German - Carapils200 g Carapils 35 1.3 3.5%
5,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 2.9 Boil 60 min 12.76 40%
45 g Styrian Goldings45 g Styrian Goldings Hops Pellet 3.5 Boil 15 min 11.46 60%
75 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Mash-in Temperature -- 65 °C 30 min
2nd Saccharification Temperature -- 68 °C 60 min
Mash-out Temperature -- 76 °C 10 min
14 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina Bio4 Water Agt Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 7 2 70 50 135
MASH Water: Água Prata (pH 6.4)
FLY-SPARGE Water: Água Bonafont (pH 5.4)

2.8g CaSO4-2H2O (Gypsum)
4.0g CaCl2-2H2O
1.0g MgCl2
5.0g CaCO3 (Chalk)
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 13c
Cold Crash: +4days at 0.5c

Brown Sugar at 5 min boil end

View Count: 763
Brew Count: 0
Last Updated: 2017-06-15 18:58 UTC

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