2016 Ra’ta’ta

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 30.5 IBUs 83.8 EBC 1.070 1.011 7.8 %
Actuals 1.071 1.011 8.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Porter/stout special 8 H 1.035 - 1.1 1.008 - 1.1 20 - 100 60.1 - 200 1.8 - 2.6 3.5 - 10 %

Fermentables

Name Amount %
Pale Ale Malt, Fuglsang, EBC: 6,5 - 8,5, 5.28 kg 74.37
CARA AROMA 350 g 4.93
Chocolate Malt 290 g 4.08
CARA MUNICH type 1 280 g 3.94
Kandis, mørk, 10 kg 620 g 8.73
Kandis, lys 280 g 3.94

Hops

Name Amount Time Use Form Alpha %
Tettnang 70 g 60 min Boil Pellet 4.5
Styrian Goldings 7 g 15 min Boil Pellet 4.5
Tradition 7 g 15 min Boil Pellet 6

Miscs

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

Yeast

Name Lab Attenuation Temperature
Belgian Ale (1214 Vejers) 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