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Method: | All Grain |
Original formulation on 11-3-2013 Substitute in WY1214 for ferment =====================================
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Lots of dough balls with this mash. Initial mash temperature hit perfectly. 11/4/2013 - Some evidence of fermentation, but no krausen. Indicated 66F (66F room). 11/5/2013 - Good krausen formed, churning action observed. Indicated 68F, room at 66F. 11/8/2013 - Krausen fallen. Indicated temperature at 66F. 11/10/2013 - Transfer to secondary. Transfer sample was wonderful. 11/23/2013 - Bottled. 4.5oz of sucrose added with a target of ~2.5 volumes. Total: 24x22oz and 7x12oz. |
Enter desired final yield (volume): |
9.25 pounds | 92.5% of grist | |
0.50 pounds | 5% of grist | |
0.25 pounds | 2.5% of grist | |
10.00 pounds | 100% of grist |
1 | Whirlfloc @ 10 minutes | |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
0.60 ounces |
9.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
5.8 AAUs |
1.00 ounces |
4% Leaf @ 0 minutes Type: Aroma Use: Dry Hop |
4 AAUs |
1.60 ounces | Total Hop Weight | 9.8 AAUs |
Total Boil Time: | 70 minutes |
Name: | Belgian Ale |
Manufacturer: | Wyeast |
Product ID: | 1214 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 74% |
Temperature Range: | 58–68°F |
Amount: | 125 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 |
Single infusion to 152F: |
Primary: | 7 days @ 68° 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 |