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Nenna Dubbel

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

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.0%

IBU (tinseth):

24.2

SRM (morey):

14.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	12.76	40%
45 g	Styrian Goldings (Pellet) 45 g Styrian Goldings (Pellet) Hops	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

Last Updated and Sharing

842

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Public: Yup, Shared
Last Updated: 2017-06-15 18:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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