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Lazy Abbey

Brewer: Fab Email: -
Beer: Lazy Abbey Style: Belgian Dubbel
Type: Extract w/grain Size: 2 gallons
Color:
54 HCU (~23 SRM)
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.