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Belgian Dubbel Recipe - St. Rizzo's Abbey Ale 2.1

Recipe Info

Recipe Image

St. Rizzo's Abbey Ale 2.1

by Rizero on 10/7/2021

from tasting notes

Recipe Type: All Grain

Batch Size: 5.5 Gallon(s)

Boil Size: 8 Gallon(s)

Boil Time: 90 min

Efficiency: 76%

#117 A strong Belgian Dubbel.

This recipe was cloned from St. Rizzo's Abbey Ale 2.0.

Fermentables

83% - Pilsner - BE

lbkg 12.6

ppg 37

L 2

use Mash

4% - Special B - BE

lbkg 0.6

ppg 31

L 180

use Mash

2% - Belgian Aromatic - BE

lbkg 0.3

ppg 37

L 20

use Mash

4% - Red Wheat - US

lbkg 0.6

ppg 38

L 3

use Mash

7% - Belgian Amber Candi Syrup - BE

lbkg 1

ppg 32

L 40

use Late

15.1 lb kg total fermentables

Hops

Perle

oz g 1

type Pellet

usage Boil

time 55 min(s)

AA 6.4

IBU 16.9

Saaz

oz g 1

type Pellet

usage Boil

time 10 min(s)

AA 3.4

IBU 3.3

2 oz g total hops

IBU Formula:

Yeast

name White Labs Abbey Ale WLP530

attenuation 80%

Other Stuff

Raisins

amount 8

unit oz

usage Primary

Yeast Nutrient

amount 0.5

unit tsp

usage Boil

Whirlfloc

amount 1

unit each

usage Boil

Mash Steps

Saccharification Rest

heat Direct Heat

temp °F temp °C 155

time 60 min

Special Instructions

No special instructions in this recipe

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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