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Tiktai (Belgian Single)

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 14.7 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday April 13th 2013
1.051
1.009
5.5%
25.5
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Simpsons - Low Colour Maris Otter1.8 kg Low Colour Maris Otter 37 1.72 66.7%
0.90 kg Warminster Maltings - Mild Ale Malt0.9 kg Mild Ale Malt 37 5.1 33.3%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northdown20 g Northdown Hops Leaf/Whole 6 Boil 60 min 22.2 50%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 1.29 25%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 5 min 2.03 25%
40 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
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 82 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 57 °C 61 °C 60 min
Temperature 61 °C 66 °C 30 min
Temperature 66 °C 71 °C 5 min
Sparge 71 °C 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 8.1
Mash volume with grains 9.9
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 14.4 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 14.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 18.3  
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: 2026-01-22 10:56 UTC