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Abbey

219 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 219 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Tuesday December 10th 2019
1.072
1.011
8.0%
26.2
26.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 54.9%
0.50 kg Castle Malting - Chateau Abbey Malt0.5 kg Chateau Abbey Malt 35.8 17 11%
0.25 kg Viking - Chocolate Light0.25 kg Chocolate Light 32 150 5.5%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 11%
0.50 kg Belgian Candi Syrup - D-900.5 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 11%
0.30 kg Finland - Wheat Malt0.3 kg Wheat Malt 38 2 6.6%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Strisselspalt20 g Strisselspalt Hops Pellet 3.5 Boil 60 min 15.46 33.3%
20 g Strisselspalt20 g Strisselspalt Hops Pellet 3.5 Boil 15 min 7.67 33.3%
20 g Strisselspalt20 g Strisselspalt Hops Pellet 3.5 Boil 5 min 3.08 33.3%
60 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.87 L Strike 72 °C 65 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 8.9
Mash volume with grains 11.2
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 13.9 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.3 L) 19
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 13 L) 14
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 14 L) 13
Total: 23.5  
Equipment Profile Used: System Default
 
Notes

0 65
30 65
60 65
90 55

OG 1.072

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  • Last Updated: 2025-09-21 14:51 UTC