Funkin’Ra

Belgian Specialty Ale BJCP 2008 – 16E

OG
1.050
FG
1.000
SRM
10
ABV
6.4%
IBU
16.5
Batch #
2013-09
Batch Size
5.00 gal
Boil Time
90 min
Brew Date
May 24, 2013
BU/GU
0.33
ABW
5.2%
Kcal
157 12 oz
Real Extract
2.2° P
Attenuation
100% apparent
82.3% real

Fermentables

German Pilsen Malt (2-Row)
4.00 lbs|30.8%
Type
Grain
Origin
Germany
Color
1.5 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
30.8%
German Wheat Malt Light
2.75 lbs|21.2%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
21.2%
German Wheat Malt Dark
1.25 lbs|9.6%
Type
Grain
Origin
Germany
Color
6.0-8.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
9.6%
Flaked Oats
0.50 lbs|3.8%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
3.8%
American Pale Malt (2-Row)
1.50 lbs|11.5%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
11.5%
Fruit - Raspberries, Raw or Frozen
3.00 lbs|23.1%
Type
Sugar
PPG
201.0
23.1%

Hops

0.50 oz
Sterling 7.7%
60 min Boil

Non-Fermentables

0.75 oz
Bitter Orange Peel Spice
Boil5 min
0.50 oz.
Coriander Seed Spice
Boil5 min
2 tea bags
Chamomile Spice
Boil5 min

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

Step 1
Infusion60 min
152°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4

General Info

Second incarnation of the Funkinwitcha 100% Brett Wit. Added 3lbs 1oz of raspberry puree to the tertiary.

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