2016 Go’ røv

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
30 L 60 min 19.4 IBUs 51.3 EBC 1.064 1.011 7.0 %
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 76.05
Wheat Malt, Dark 650 g 8.24
CARA MUNICH type 1 500 g 6.34
CARA AROMA 170 g 2.15
Black (Patent) Malt 70 g 0.89
Kandis, mørk, 10 kg 500 g 6.34

Hops

Name Amount Time Use Form Alpha %
Saaz 50 g 60 min Boil Pellet 3.8
Saaz 20 g 15 min Boil Pellet 3.8
Styrian Goldings 35 g 5 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
Klar Urt, Clearfine 15.00 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
DCL Safbrew S-33 (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