Tiktai (Belgian Single) - Beer Recipe - Brewer's Friend

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Tiktai (Belgian Single)

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20.9 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday April 13th 2013
1.050
1.010
5.2%
34.8
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dingemans - Pilsen2 kg Dingemans - Pilsen 38 1.6 50%
2 kg Dingemans - Pale Ale 2 kg Pale Ale 37.72 3.9 50%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Willamette45 g Willamette Hops Pellet 5.2 Boil 60 min 32.59 56.3%
25 g Strisselspalt25 g Strisselspalt Hops Pellet 1.1 Boil 5 min 0.76 31.3%
10 g Willamette10 g Willamette Hops Pellet 5.2 Boil 5 min 1.44 12.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Epsom Salt Water Agt Mash 1 hr.
17.83 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.2 Volumes
 
Target Water Profile
Cambridge rural water quality zone 3, UK, 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 10 50 100 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 61 °C 30 min
Temperature -- 66 °C 30 min
Temperature -- 71 °C 15 min
Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 18 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 20.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 25.8  
Equipment Profile Used: System Default
 
Notes

Table beer. Designed to highlight the yeast. Pitch at 20°C and let it rise to 21-23°C in the first 24 hours, and to 24-25°C in the next 24 hours.

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  • Last Updated: 2023-10-08 05:06 UTC