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Method: | All Grain |
Fermentation started quickly and was fermented out in 4 days. Temperatures stayed below 70F (indicated). Transferred to secondary on 2017-12-16. |
-grain: messed up and used CaraMalr for the 0.25lb addition, rather than Biscuit -yeast: new pack of 1214 -water: conditioned with 0.3t/gal gypsum |
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 |
1 tab | Whirlfloc @ 10 minutes | |
1/2t | Yeast Nutrient @ 10 minutes |
0.65 ounces |
10% Leaf @ 60 minutes Type: Bittering Use: First Wort |
6.5 AAUs |
1.00 ounces |
1.2% Leaf @ 0 minutes Type: Aroma Use: Aroma |
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: | 125 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 |
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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