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| Method: | All Grain |
2016-12-20: Brewed. Smack pack didn't inflate, though it wasn't old and hadn't been abused. Pitched with unprepared yeast from a jar, last used for the Grand Cru in May. Fermentation eventually started, but it was slow. 2016-12-30: Transferred to secondary to make room for the Gout Stout. Moved the secondary to the beer room where it's a bit warmer (66F). Some evidence of continued fermentation. |
| Enter desired final yield (volume): |
| 8.25 pounds | 91.7% of grist | |
| 0.50 pounds | 5.6% of grist | |
| 0.25 pounds | 2.8% of grist | |
| 9.00 pounds | 100% of grist |
| 0.65 ounces |
10% Leaf @ 60 minutes Type: Bittering Use: Boil |
6.5 AAUs |
| 1.00 ounces |
1.2% Leaf @ 0 minutes Type: Aroma Use: Dry Hop |
1.2 AAUs |
| 1.65 ounces | Total Hop Weight | 7.7 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Belgian Ale |
| Manufacturer: | Wyeast |
| Product ID: | 1214 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 74% |
| Temperature Range: | 58–68°F |
| Amount: | 150 ml |
Tall cooler
| Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
| Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | .4 gallons |
| Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
| Hop Utilization: | 100% | Mash Tun Volume: | 7 gallons |
| Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
| Notes: | Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons |
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Hastings, Minnesota
| Calicum: | 55 ppm |
| Bicarbonate: | 196 ppm |
| Sulfate: | 7.9 ppm |
| Chloride: | 8.9 ppm |
| Sodium: | 3 ppm |
| Magnesium: | 24 ppm |
| PH: | 7.4% |
| Notes: | Taken from: Prepared by GWMAP |
Strike with 10qt at 150F for a 136F mash (1.11), rest 20 minutes. Infuse with 3.5qt at boil for a sacc rest at 152F (1.50), rest 40 minutes. Infuse with 5.6qt for a mash out at 168F (2.12). Sparge with an additional 14qt. |
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