2014 Go’ røv

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
30 L 60 min 18.6 IBUs 48.0 EBC 1.066 1.012 7.2 %
Actuals 1.081 1.019 8.3 %

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 %
Pilsner Malt 6 kg 75.95
Wheat Malt - dark (615,101) 650 g 8.23
CARA MUNICH type 1 (612,401) 500 g 6.33
CARA AROMA (612,201) 175 g 2.22
Black Malt (623,201) 75 g 0.95
Kandis, mørk (0,951) 500 g 6.33

Hops

Name Amount Time Use Form Alpha %
Saaz 50 g 60 min Boil Leaf 4
Saaz 20 g 15 min Boil Leaf 4
Styrian Golding 35 g 5 min Boil Leaf 5

Yeast

Name Lab Attenuation Temperature
SafBrew Ale (S-33) DCL/Fermentis 73% 18.33°C - 22.22°C

Mash

Step Temperature Time
Step 1 65°C 60 min
Step 2 68°C 30 min
Mash Out 72°C 10 min

Fermentation

Step Time Temperature
Primary 7 days 22°C
Secondary 10 days 22°C
Aging 0 days 0°C