Northern Rock Belgian Dubbel v1

Brewer: Tony Yates
Batch Size: 11.00 gal	Style: Belgian Dubbel (26B)
Boil Size: 13.18 gal	Style Guide: BJCP 2015
Color: 15.8 SRM	Equipment: Tonys Electric Brewery - 11 Gal @ 60
Bitterness: 23.2 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)	Fermentation: Ale, Two Stage
ABV: 7.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.46 gal	Yates Water - Nov 2017	Water	1
3.90 ml	Phosphoric Acid (Mash 20 min)	Misc	2
2.58 g	Calcium Chloride (Mash 60 min)	Misc	3
2.31 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
0.35 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
22 lbs 2.72 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	6
15.42 oz	Caramunich Malt (56.0 SRM)	Grain	7
15.42 oz	Candi Sugar, Dark [Boil] (275.0 SRM)	Sugar	8
1.98 oz	Saaz [3.8%] - Boil 60 min	Hops	9
2.92 g	Calcium Chloride (Boil 60 min)	Misc	10
2.60 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	11
0.40 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	12
1.98 oz	Tettnang [4.5%] - Boil 30 min	Hops	13
0.99 oz	Styrian Goldings [5.4%] - Steep 10 min	Hops	14
2.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	15

Water: 50ppm Ca, 55ppm CaSO, 75ppm CaCl

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