St. Rizzo's Abbey Ale 2.1 Brew Session

Brew Session Info

10/9/2021
(Include any important notes from brew day until tasting)

Split this batch 1/2 went in keg 1/2 went in bottles. Used 1.7oz (48g) corn sugar and 1/4 tsp of yeast nutrient at bottling.

Water Infusion

Brew Session Specific

14.1 lb kg
73 °FC
155 °FC
1.2 qt/lbl/kg
90 min.
5.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
2 °FC
0.3 gals liters
0.5 gals liters
1.25 gals/hour liters/hour
0.2 gals liters

Calculated Totals

10.32 gals liters
5.36 gals liters
4.53 gals liters
169.76 °FC
167.76 °FC
2.42 gals liters
5.79 gals liters
8.07 gals liters

Mash / Boil

Mash

5.5 PH
156 °FC
156 °FC
60 minutes

Boil

1.062 1.059 (estimated)
8 gallons liters 8.07 (gallonsliters estimated)
90 minutes minutes (90 minutes estimated)
6 gals liters

Gravity Estimates

Based on boiling 8.00 gallonsliters at 1.062 for 90 minutes, this will decrease your wort by 1.88 gallonsliters, bringing your after boil OG to 1.077.

You were planning on an OG of 1.077 so you are right on track. Nice job!

Fermentation

5.5 gallons liters 5.50 (gallonsliters estimated)
1.077 (1.077 predicted)
(1.015 predicted)

Conditioning

11/23/2021
10
Corn Sugar
1.7 oz g

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

St. Rizzo's Abbey Ale 2.1
Belgian Dubbel
  • 5.50 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.077 OG
  • 1.015 FG
  • 20.2 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 16.6° SRM Color
  • 76% Efficiency
  • 8.0% ABV Alcohol
  • 265 per 12oz Calories
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