2017 Ra’ta’ta 2

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 26.6 IBUs 77.1 EBC 1.075 1.011 8.5 %
Actuals 1.076 1.013 8.4 %

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 %
Pilsner (2 Row) Bel 3.1 kg 41.22
Pale Malt (2 Row) Bel 2.2 kg 29.26
Caraaroma 350 g 4.65
Chocolate Malt 290 g 3.86
Caramunich Malt 280 g 3.72
Candi Sugar, Dark 700 g 9.31
Candi Sugar, Clear 600 g 7.98

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
Workhorse Beer Yeast (M10) Mangrove Jack's 72% 15°C - 32.22°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