Added to boil:
1 lb Dark Belgian Candi Sugar
1 lb Corn Sugar (Dextrose)
Add 2-3 days in Primary:
2 lb Table Sugar (Sucrose)
Target OG w/o the table sugar is 1.070. Actual was 1.072. The table sugar should add about 8 GP to the effective OG of 1.080.
| Amount | Malt/Grain | % |
|---|---|---|
| 18.00 pounds | Belgian Munich Malt | 60.8% |
| 10.00 pounds | Belgian Plisen Malt | 33.8% |
| 1.50 pounds | Belgian Caravienne Malt | 5.1% |
| 0.12 pounds | German Carafa III De-Husked Malt | 0.4% |
| 29.62 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 2.00 pounds | Sucrose (Table Sugar) |
| 1.00 pounds | Candi Sugar, Dark |
| 1.00 pounds | Dextrose (Corn Sugar) |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 2 tablets | Whirlfloc | 15 minutes |
| 3 tbsp | Yeast Nutrient | 15 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.75 ounces | Magnum | 60 min | 9.5% | |||
| 1.00 ounces | Hallertauer Mittlefruh | 20 min | 2.5% | |||
| 2.75 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Bier de Garde | Wyeast | 3725 | 3000 ml |
Mash with a direct heat source to maintain temperature.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Saccharification | 75 min. | 150°F | Add 100% of mash water at 162° F / 72° C |
| 2 | Mash Out | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 9.8 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 9.6 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 13.2 | ||
| Post-Boil Amount: | 12 | ||
| Boil Time: | 90 | ||
| OG: | 1.080 / 19.3° P | ||
| Mash PH: | |||
| Boil PH: | |||
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