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Ratfest 2014 Recipes
January 12, 2014
3:29 pm
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Steve Krebs
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11-17-2013  RatFest Belgian IPA 2013

A ProMash Brewing Session Report

——————————–

Brewing Date: Sunday November 17, 2013

Head Brewer:  

Asst Brewer:  

Recipe:       RatFest Belgian IPA 2013

BJCP Style and Style Guidelines

19-A  Belgian & French Ale, Belgian Pale Ale

Min OG:  1.040   Max OG:  1.055

Min IBU:    20   Max IBU:    35

Min Clr:     3   Max Clr:    14  Color in SRM, Lovibond

Recipe Specifics

—————-

Batch Size (Gal):        11.50    Wort Size (Gal):  11.50

Total Grain (Lbs):       31.50

Wort Boil Time:             60    Minutes

Actual OG:  1.079   Plato:  19.0

Actual FG:  1.012   Plato:   3.1

Alc by Volume:  8.84  From Measured Gravities.

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM

—————————————————————————–

 85.7    27.00 lbs. Pilsener                      Germany       1.037      2

  4.8     1.50 lbs. Wheat Malt                    Belgium        1.038      2

  4.8     1.50 lbs. Munich Malt(2-row)        America       1.035      6

  4.8     1.50 lbs. Rye Malt                        America        1.030      4

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time

—————————————————————————–

  4.00 oz.    Centennial                        Pellet   8.40  62.0  60 min.

  2.00 oz.    Fuggle                            Pellet   5.00   3.1  5 min.

  2.00 oz.    Fuggle                            Pellet   5.00   3.1  2 min.

  2.00 oz.    Fuggle

Yeast:

WLP500 Trappist Ale yeast starter 2L

WLP885 Zurich Lager Yeast, single vial

Spices:

Two types of Indian cardomom, one more standard looking seeds and one smoked pods dried over an open fire.  Indian black pepper.  Bitter orange.  All crushed with a mortar and pestle over a beer at Corner Brewery.

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