Brew Date: 29 Apr 2017
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain
Status: Aging
Alochol By Volume: 7.8 %
Bitterness: 31.1 IBUs
Est. Color: 5.1 SRM
Batch Size: 5.50 gal
Brewhouse Efficiency: 77.40 %
Calories: 239.5 kcal/12oz
ALL INGREDIENTS
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10 lbs 8.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
80.0 % |
|
12.0 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
5.7 % |
|
12.0 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
5.7 % |
|
2.0 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
1.0 % |
|
1 lbs |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
5 |
7.6 % |
|
1.70 oz |
German Tradition [6.00 %] - Boil 60.0 min |
Hop |
6 |
31.1 IBUs |
|
0.75 oz |
German Tradition [6.00 %] - Boil 0.0 min |
Hop |
7 |
0.0 IBUs |
|
1.0 pkg |
Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] |
Yeast |
8 |
- |
BREWING PROCESS
The Water:
Sparge Volume: 5.54 gal (treated as above)
The Mash:
Total Grain Weight: 13 lbs 2.0 oz
Mash PH: 5.69
Mash Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
10 lbs 8.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
80.0 % |
|
12.0 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
5.7 % |
|
12.0 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
5.7 % |
|
2.0 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
1.0 % |
Mash Steps
|
Name |
Description |
Step Temperature |
Step Time |
|
Mash In |
Add 15.68 qt of water at 157.6 F |
147.0 F |
90 min |
Sparge: Fly sparge with 5.54 gal water at 168.0 F
Expected Original Gravity: 1.071 SG
Measured Original Gravity: 1.071 SG
Expected Mash Efficiency: 84.4 %
Measured Mash Efficiency: 83.6 %
The Boil:
Boil Time: 90 minutes
Boil Starting Volume: 7.87 gal
Boil Ending Volume: 6.25 gal
Boil Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1 lbs |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
5 |
7.6 % |
|
1.70 oz |
German Tradition [6.00 %] - Boil 60.0 min |
Hop |
6 |
31.1 IBUs |
|
0.75 oz |
German Tradition [6.00 %] - Boil 0.0 min |
Hop |
7 |
0.0 IBUs |
The Fermentation:
Fermentation Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
|
1.0 pkg |
Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] |
Yeast |
8 |
- |
Yeast Starter: Create a yeast starter with 1.25 l of wort
Initial Fermentation Temp: 68.0 F for 4.00 days
Subsequent Fermentation Temp: 68.0 F for 10.00 days
Expected Final Gravity: 1.012 SG
Measured Final Gravity: 1.012 SG
Kegging and Conditioning:
Final Bottling Vol: 5.00 gal
Carbonation Used: Keg with 12.54 PSI (2.3 volumes CO2)
Keg/Bottling Temperature: 45.0 F
Age for: 0.00 days
Storage Temperature: 65.0 F
Additional Notes: