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Method: | All Grain |
Using yeast from Belgian Pale Ale (#143), pitched on 12-16. Started as the Grand Cru recipe, but something went way wrong with this batch - the mash efficiency is really, really low. The crush looks good, but the mash was thicker than normal and there was at least 1/2 gallon left in the mash tun. I double checked the scales and verified the OG with a hydrometer. As I have nothing to lose, I'm going to ferment it out and see what happens. On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 7F to encourage attenuation. Transferred to secondary on 2017-12-24. |
Enter desired final yield (volume): |
10.50 pounds | 95.5% of grist | |
0.50 pounds | 4.5% of grist | |
11.00 pounds | 100% of grist |
1.50 pounds | Sucrose (Table Sugar) |
1 | Whirlfloc @ 10 minutes | |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
1.00 ounces |
9.6% Leaf @ 75 minutes Type: Bittering Use: First Wort |
9.6 AAUs |
1.00 ounces |
1.5% Leaf @ 1 minutes Type: Aroma Use: Aroma |
1.5 AAUs |
2.00 ounces | Total Hop Weight | 11.1 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: | 2000 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 |
Mash in with 3.5 gallons at 163F to hit a mash temperature of 148F (1.27). Mash 90 minutes. Mash out with 2 gallon of boiling water to hit a temperature of 170F (2.0) Drain the tun and continue sparging with 2.5 gallons of water at 170F. |
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