2017 Ra’ta’ta

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 1.010 8.8 %
Actuals 1.01 1.016 -0.8 %

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
Belgian Ale Yeast (1214) 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