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Method: | All Grain |
Derived from Saison Exp, number 2. Franco-Belges pils malt used. 0.0675 pounds = 1 ounce Filtered water used this time to remove chlorine. Preboil gravity: 12.3B (1.048) 3-12-13: 3-13-13: 3-14-13: 3-16-13: 3-18-13: 3-20-13: 3-21-13: 3-22-13: 3-23-13: 3-28-13: 4-25-13: 6-11-13: After far too long, it's bottled. 15x750ml and 12x12oz. |
Enter desired final yield (volume): |
10.00 pounds | 99.3% of grist | |
0.07 pounds | 0.7% of grist | |
10.07 pounds | 100% of grist |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
1.00 ounces |
10% Leaf @ 60 minutes Type: Bittering Use: First Wort |
10 AAUs |
1.00 ounces |
3% Leaf @ 0 minutes Type: Aroma Use: Dry Hop |
3 AAUs |
2.00 ounces | Total Hop Weight | 13 AAUs |
Total Boil Time: | 60 minutes |
Name: | Belgian Ardennes |
Manufacturer: | Wyeast |
Product ID: | 3522 |
Type: | Wheat |
Flocculation: | High |
Attenuation: | 74% |
Temperature Range: | 65–85°F |
Amount: | 2000 ml |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
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 |
Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH. Mash in with 2.75 gallons of water at 160F to hit a mash of 145F. Rest 90 minutes, then decoct 3qt twice of liquid to raise the mash to 157F. Rest 30 min, then mash out with 6qt @boil to hit 172F. Sparge with 2x with 2 gallons of water at 170F. Dry hop 1 week before bottling. Bottle 5 gallons with 5.25 ounces of sucrose. |
Primary: | 17 days @ 64° F |
Secondary: | 21 days @ 66° F |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |