2011 Søgang

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 44.6 IBUs 37.0 EBC 1.056 1.015 5.5 %
Actuals 1.058 1.016 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Pale Ale 16 B 1.048 - 1.054 1.014 - 1.01 20 - 30 15.8 - 27.6 2.2 - 2.8 4.8 - 5.5 %

Fermentables

Name Amount %
Pale Ale Malt (612,005) 4.67 kg 72.52
Cara Amber (612,301) 1.11 kg 17.24
Munich Malt Type 2 (611,701) 560 g 8.7
Black Malt (626,201) 100 g 1.55

Hops

Name Amount Time Use Form Alpha %
Saaz 33 g 60 min Boil Leaf 2.9
Target 41 g 30 min Boil Leaf 12.9

Miscs

Name Amount Time Use Type
Klar Urt 12.00 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 15°C - 24°C

Mash

Step Temperature Time
Step 1 55°C 15 min
Step 2 67°C 60 min
Step 3 70°C 5 min

Fermentation

Step Time Temperature
Primary 16 days 20°C
Secondary 7 days 20°C
Tertiary 2 days 0°C
Aging 14 days 5°C

Notes

22/12-2011
1.017 Bitter