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
1.011
8.0 %
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
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