Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16 L |
1st DC- protein 15 min |
Decoction |
55 °C |
49 °C |
15 min |
|
18 L |
2nd DC- Beta 35 min |
Decoction |
39 °C |
64 °C |
20 min |
|
1.2 L |
3rd Dc - 25 min Alpha&Beta - 2l |
Decoction |
64 °C |
66.5 °C |
60 min |
|
6.9 L |
4th Decoc - Mash out - 5l |
Decoction |
66.5 °C |
72 °C |
5 min |
|
8 L |
|
Fly Sparge |
72 °C |
77 °C |
-- |
Starting Mash Thickness:
2 L/kg
Starting Grain Temp:
20 °C |
Yeast
|
White Labs - Abbey Ale Yeast WLP530
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
77.5%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
19 - 22 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
702 B cells required
|
|
|
Wyeast - Trappist High Gravity 3787
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
76%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
18 - 26 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
702 B cells required
|
|
|
Wyeast - Belgian Strong Ale 1388
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
76%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
18 - 27 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
702 B cells required
|
|
|
White Labs - Belgian Ale Yeast WLP550
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
81.5%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
20 - 26 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.25 (M cells / ml / ° P)
702 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
London (Porter, dark ales)
Notes
total water = pre boil (fv 24.5x1.1)= 287+ malt losses 8.3x0-85 = 7l + mash loss 1l = 34l
34l water ph 6.75 after adding 19 ml of ams, ph 6
9g cacl added to mash
decoction vol = total mash volume × (target tenp - start temp)/( boil temp - start temp) plus 15-20%
DECOCT/ I STEP MASHED
^^^^^^^^^^^^^^^
DECOCTION MASH ESTIMATES
49 cels , 0826 15 mins (Est strike temp 50.6 cels , 8.3x2/kg=16.6l)
ACT 50.8, DECOCT STRAIGHT ADTER MASHING IN!
64 cels 0850 20 mins - (DC 8l of 100 cels, tot=11.4, left=27.1l )
ACT 66.5 (decoct after 15 mins)
65.5 cels, 0906 60 mins (add 1.2l 100 cels H2O/ DC 1.4l , tot=7l, lv=21.88l)
ACT 75 cels
72 cels 0924 , 20 mins (add 7l ,100 cels H2O, tot=9.5l, lv=18.98l)
ACT
mash out 77 cels (+ 5,5l , 100 cels H2O)
ACT
MASH IN 0826 -1034 - decoction mash as above 16.6l h20, @55cels, mash in temp 62.9, pH 5.5, eomash temp = 62
recirc 1437-1438 completely clear! That's a first!
First runnings = Hydrometer 1.106 , ph 5.5, tastes amazing
Last runnings 1.0??
Sparge start 1040, preboiling from 1040
Collection start 1035, collection end 1535 ,collected 26l, preboil gravity 1.065, pH 5.5
Boil start 1120 , vol 26l, sg 1.078 ?
Add amber/dark sugar @1600, sg 1.100
Boil end @ 1250, ph 5, sg 1.0??, 24l , tastes great!!!
Cool start 1252, end 1340, 19,1 cels , 23l
Transfer start 1358 end 1410
Transfer vol 22l, og 1.103, 20 cels
Clean up start 1415 , end 1545
W12 (22l)
25-03-2024 @1420 og 1.103, 20 cels
26-03-2024 @0630 og 1.090, 20 cels ,1.7% abv
27-03-2024 @0800 og 1.070 20 cels , 4.3% abv
28-03-2024 @0800 og 1.061 20 cels , 5.5% abv
29-03-2024 @0600 og 1.056, 20 cels, 6% abv, pitch more W12 yeast
30-03-2024 @0600 og 1.0,43 20 cels, 7.7% abv,
31-03-2024 @0600 og 1.040, 20 cels, 8.1% abv
01-04-2024 @0800 og 1.042, 20 cels, 7.9% abv
02-04-2024 @0930 og 1.036, 20 cels, 8.6% abv
03-04-2024 @0600 og 1.034, 20 cels, 8.9% abv
04-04-2024 @1400 og 1.026, 20 cels, 9.9% abv, racked 21l , 4l into bottle, 17l into keg, kept 1l in fv. So I can brew next westy 12 straight onto the yeast cake
Tastes good fg should 1.023 so only 3 sg carbonation which is more like a cask ale, pale ale carb
To achieve 3-3.2 atm priming = 3.2-0.8 (co2 in beer at 23 cels) = 2.4 atmx 1.96g/l = 4.3g/l,
15 x4.3g/l = 64.5 g to prime ***
Actual was 0g of sugar primimg
RECOMMENDED Yeast PITCHING by the Maltese Falcon:
Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away
Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3
Slurry from bottle of Westvleteren 8 added three weeks into fermentation when gravity falls below 1.025.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-10-28 15:55 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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