Single infusion mash at 153°F for 60 minutes. Adjust mash pH with phosphoric acid (target 5.3 pH). Lauter then boil for 60 minutes. After flameout, chill to 160°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 66°F. Add dry hop at high krausen (day 2). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.
- not a fan of the sacc trois yeast character. Too "Belgium-y". No biotransformation with yeast strain either. Very dry, slight alcohol. Dropped clear, see photo.
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Last Updated: 2019-06-13 00:21 UTC
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