wisner93
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
13 lb | Belgian - Pilsner | 37 | 1.6 | 81.3% | |
1 lb | American - Caramel / Crystal 30L | 34 | 30 | 6.3% | |
0.50 lb | American - Caramel / Crystal 60L | 34 | 60 | 3.1% | |
0.50 lb | United Kingdom - Extra Dark Crystal 120L | 33 | 120 | 3.1% | |
1 lb | Flaked Oats | 33 | 2.2 | 6.3% | |
16 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Domestic Hallertau | Pellet | 3.9 | Boil | 60 min | 25.94 | 66.7% | |
1 oz | Domestic Hallertau | Pellet | 3.9 | Boil | 10 min | 4.7 | 33.3% | |
3 oz / $ 0.00 |
White Labs - Belgian Saison I Yeast WLP565 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
56.6 | 10.9 | 9.8 | 42.4 | 68.2 | 61.8 |
Malts: Used Mecca Opal Toffee (Caramel 30) and Simpson's DRC (UK Caramel 120) Yeast: Adding Wyeast French Saison 5711 after 60% attenuation to finish fermentation. Water: 25% diluted with RO. Mash Water GypsumL: 1.2g Epsom: .5g Calcium Chloride: 1.2g Lactic Acid: 1mL Sparge Water: Gypsum: 1g Epsom: .4g Calcium Chloride: 1g Lactic Acid: 2.8 mL |