Saint Remy Six

All Grain Recipe

Submitted By: ivars (Shared)
Members can download and share recipes

Brewer: ABV 7.8%
Batch Size: 6.60 galStyle: Belgian Dubbel (18B)
Boil Size: 10.36 galStyle Guide: BJCP 2008
Color: 18.2 SRMEquipment: Default Setup 25L
Bitterness: 18.8 IBUsBoil Time: 90 min
Est OG: 1.065 (16.0° P)Mash Profile: WLP540
Est FG: 1.010 SG (2.5° P)Fermentation: High Floc Yeast
ABV: 7.3%Taste Rating: 9.0

Ingredients
Amount Name Type #
10.00 g Calcium Chloride (Mash 60 min) Misc 1
11 lbs 9.30 oz Pilsen (BestMälz) (1.8 SRM) Grain 2
2 lbs 5.06 oz Melanoiden Malt (Weyermann) (35.5 SRM) Grain 3
14.18 oz Biscuit (Dingemans) (11.4 SRM) Grain 4
14.17 oz Carapils - Weyermann (1.6 SRM) Grain 5
1.17 oz Hallertauer Hallertau [4.8%] - Boil 60 min Hops 6
1.25 oz Styrian Goldings [2.6%] - Boil 15 min Hops 7
28.00 g Coriander Seed (Boil 15 min) Misc 8
4.35 g Brewbrite (Boil 10 min) Misc 9
2.89 g Yeast Nutrient - Wyeast (Boil 10 min) Misc 10
1 pkgs Abbey IV Ale Yeast (White Labs #WLP540) Yeast 11
15.98 oz Candi Syrup, D-180 (180.0 SRM) Extract 12