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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7 lb | Canadian - Pale 2-Row7 lb Pale 2-Row | 36 | 1.75 | 84.7% | |
| 5.70 oz | American - Carapils (Dextrine Malt)5.7 oz Carapils (Dextrine Malt) | 33 | 1.8 | 4.3% | |
| 4.50 oz | Belgian - Biscuit4.5 oz Biscuit | 35 | 23 | 3.4% | |
| 10 oz | Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition) | 42 | 0.5 | 7.6% | |
| 132.20 oz / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.26 oz | Saaz0.26 oz Saaz Hops | Pellet | 7 | Boil | 60 min | 7.57 | 27.1% | |
| 0.35 oz | Magnum0.35 oz Magnum Hops | Pellet | 11.3 | Boil | 15 min | 8.17 | 36.5% | |
| 0.35 oz | Saaz0.35 oz Saaz Hops | Pellet | 7 | Boil | 15 min | 5.06 | 36.5% | |
| 0.96 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.61 oz | Saaz (Pellet) 0.60999999860467 oz Saaz (Pellet) Hops | 12.63 | 63.6% | |
| 0.35 oz | Magnum (Pellet) 0.3499999991994 oz Magnum (Pellet) Hops | 8.17 | 36.5% | |
| 0.96 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.5 gal | Protein | Infusion | 130 °F | 122 °F | 15 min |
| Beta | Infusion | 122 °F | 145 °F | 90 min | |
| Infusion | 145 °F | 167 °F | 10 min | ||
| 2.9 gal | Batch Sparge | 167 °F | 170 °F | 15 min | |
|
Starting Mash Thickness:
1.6 qt/lb Starting Grain Temp: 68 °F |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | Irish Moss Tablet | Fining | Boil | 15 min. | |
| 2 each | Zest of a lemon | Herb | Boil | 5 min. | |
| 1 tsp | Black Pepper | Spice | Boil | 5 min. | |
| 0.50 tsp | AMG-Amyloglucosidase | Other | Primary | 0 min. | |
| 0.81 ml | alpha acetolactate decarboxylase | Other | Primary | 0 min. | |
| 1 g | Chalk | Water Agt | Mash | 1 hr. | |
| 1.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 4 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 0.50 g | Salt | Water Agt | Mash | 1 hr. | |
| 25.58 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
| 0.04 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
| White Labs - Belgian Saison II Yeast WLP566 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 20.73 psi Temp: 49 °F CO2 Level: 2.8 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 5 | 10 | 50 | 150 | 0 |
|
.04ml Phosphoric Acid to Sparge Water (5.4 ph) add .9ml Phosphoric Acid to Mash (5.36Ph) Add to Mash: Gypsum (Calcium Sulfate), Calcium Chloride, Epsom Salt, Chalk, Sodium Chloride (Canning Salt), Gypsum(Calcium Sulfate): 4g Epsom Salt (Magnesium Sulfate): 2g Canning Salt (Sodium Chloride): .5g Calcium Chloride (dihydrate): 1.5g Chalk: 1g |
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| Mash Chemistry and Brewing Water Calculator | |||||
75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough
Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)
1.6Qts/lb = 4.4 Gal
3g to Sparge
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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