Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
60 min
26.5 IBUs
81.4 EBC
1.076
1.008
9.0 %
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 Malt (2 Row) Bel
5.3 kg
70.48
Caraaroma
350 g
4.65
Chocolate Malt
290 g
3.86
Caramunich Malt
280 g
3.72
Candi Sugar, Dark
800 g
10.64
Candi Sugar, Clear
500 g
6.65
Hops
Name
Amount
Time
Use
Form
Alpha %
Tettnang (Tettnang Tettnager)
70 g
60 min
Boil
Pellet
4
Styrian Goldings
7 g
15 min
Boil
Pellet
5.4
Tradition
7 g
15 min
Boil
Pellet
6
Miscs
Name
Amount
Time
Use
Type
Klar urt
12.00 g
15 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Trappist Ale (WLP500)
White Labs
78%
18.33°C - 22.22°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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