2013 Ra’ta’ta

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 25.3 IBUs 74.4 EBC 1.069 1.011 7.8 %
Actuals 1.071 1.014 7.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mørk stærk belgisk ale 11 B 0 - 1.076 1.012 - 1.024 20 - 50 35 - 70 1.3 - 2.3 0 - 8 %

Fermentables

Name Amount %
Pale Ale Malt (611,101) 5.28 kg 74.37
CARA AROMA (612,201) 350 g 4.93
Chocolate Malt (623,101) 290 g 4.08
CARA MUNICH type 1 (612,401) 280 g 3.94
Kandis, mørk (0,951) 620 g 8.73
Kandis, lys (0,953) 280 g 3.94

Hops

Name Amount Time Use Form Alpha %
Tettnang (Tettnanger), Lund 1,16 70 g 60 min Boil Leaf 4
Styrian Golding (1,157) 7 g 15 min Boil Leaf 5.4
Tradition (Hallertau) 7 g 15 min Boil Leaf 6

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 12.00 g 5 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Belgian Ale Yeast (1214) Wyeast Labs 74% 14.44°C - 20°C

Mash

Step Temperature Time
Stage 1 66°C 90 min
Mash Out 75°C 15 min

Fermentation

Step Time Temperature
Primary 7 days 22°C
Secondary 7 days 22°C
Aging 30 days 11°C