 |
 |
 |
 |
 |
 |
 |
Lazy Abbey
| Brewer: | Fab | Email: | - | |||||
| Beer: | Lazy Abbey | Style: | Belgian Dubbel | |||||
| Type: | Extract w/grain | Size: | 2 gallons | |||||
| Color: |
|
Bitterness: | 25 IBU | |||||
| OG: | 1.067 | FG: | 1.010 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Grain: | 45g Belgian aromatic 91g Belgian CaraMunich 68g Belgian chocolate |
|||||||
| Steep: | Steep grains for 20 minutes @ 155° F. | |||||||
| Boil: | 60 minutes | SG 1.067 | 2 gallons | |||||
| 1.2kg Light malt extract 0.3kg Belgian candi sugar |
||||||||
| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. | ||||||||
| Hops: | 15.8g Tettnanger (4.4% AA, 60 min.) 7.8g Willamette (4.5% AA, 15 min.) |
|||||||
| Yeast: | Wyeast 1762 Belgium Abbey II | |||||||
| Log: | Brew date: 6-14-09 Total Brew Time: 1 hour 50 minutes Primary fermenter: 7 days Secondary fermenter: 14 days |
|||||||
| Carbonation: | 2.1 volumes | Cane Sugar: 34.5g for 2 gallons @ 65°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 06/14/09.
