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
1.076
1.011
8.7 %
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
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