This recipe has been brewed 1 time(s)
Brew Session: St. Rizzo's Abbey Ale 2.0
Rizero
4/6/2019 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
4/5/19 Made starter with 200g DME, 50g corn sugar, 1/4t. yeast nutrient, about 3 hop pellets and 1T. of raisins in 3L water. Boil for 15 min and got an O.G. of 1.050. Cooled and pitched yeast at 10:30am.4/6/19 Brew day - Halfway through mash and temp is 154.5, a loss of almost 2 in 30 min. Pitched yeast at 2:30pm.4/28/19 Racked it to stainless brew bucket. RG 1.015. Is tasting very good at this point.
Recipe Facts
St. Rizzo's Abbey Ale 2.0
Belgian Dubbel
- 5.00 Gallons Liters Batch Size
- 7.00 Gallons Liters Boil Size
- 90 min Boil Time
- 1.075 OG
- 1.014 FG
- 20.3 IBU (tinseth) Bitterness
- 0.27 BG:GU
- 16.2° SRM Color
- 76% Efficiency
- 7.8% ABV Alcohol
- 255 per 12oz Calories