Amount | Fermentable | PPG | °L | Bill % |
---|---|---|---|---|
5 lb | American - Pale 6-Row | 35 | 1.8 | 33.2% |
5 lb | German - Pilsner | 38 | 1.6 | 33.2% |
2 lb | American - Rye | 38 | 3.5 | 13.3% |
1 lb | American - Victory | 34 | 28 | 6.6% |
12 oz | Belgian - Special B | 34 | 115 | 5% |
5 oz | American - Chocolate | 29 | 350 | 2.1% |
1 lb | Brown Sugar | 45 | 15 | 6.6% |
15.06 lb | Total |
Amount | Description | Type | Temp | Time |
---|---|---|---|---|
1 qt | protien rest | Infusion | 120 °F | 20 min |
1.4 qt | sacch rest | Infusion | 145 °F | 60 min |
Starting Mash Thickness: 1 qt/lb |
Amount | Name | Type | Use | Time |
---|---|---|---|---|
3 lb | organic canned pumpkin | Flavor | Mash | -- |
1 oz | Bay Leaves | Spice | Secondary | -- |
White Labs - Belgian Saison I Yeast WLP565 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
135 | 20 | 126 | 140 | 207 | 335 |
Alkalinity:275 RA: 170 HC03:335 Mash pH:5.38 Mash additions:(grams) Gypsum:4 Epsom:4 Calcium Chloride:5 Sodium Bicarbonate:8 Kettle additions:(grams) Gypsum:4 Epsom:3 Calcium Chloride:5 Sodium Bicarbonate:8 |