Amount | Malt/Grain | % |
---|---|---|
10.50 pounds | German Light Munich Malt | 49.1% |
9.25 pounds | Belgian Plisen Malt | 43.3% |
1.50 pounds | Belgian Caravienne Malt | 7% |
0.13 pounds | German Carafa III De-Husked Malt | 0.6% |
21.38 pounds | Total Grain Weight | 100% |
Amount | Adjunct |
---|---|
1.00 pounds | Candi Sugar, Dark |
1.00 pounds | Candi Syrup - 90 SRM |
2.00 pounds | Sucrose (Table Sugar) |
Amount | Non-Fermentable | Time |
---|---|---|
2 tbsp | 5.2 Stabilizer | Mash minutes |
2 tablets | Whirlfloc | 15 minutes |
10 tsp | Yeast Nutrient | 15 minutes |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.75 ounces | Magnum | 60 min | 9.0% | |||
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 | 3500 ml |
Mash with a direct heat source to maintain temperature.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Protein Rest | 30 min. | 122°F | Add 100% of mash water at 129° F / 54° C |
2 | Saccharification | 75 min. | 150°F | Heat to 150° F / 65.5°C over 15 minutes |
3 | 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: | 7.1 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 10.6 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 13.2 | ||
Post-Boil Amount: | 12 | ||
Boil Time: | 120 | ||
OG: | 1.080 / 19.3° P | ||
Mash PH: | |||
Boil PH: | |||
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