| Check | Time | Step |
| |
4/12/2009 |
Clean and prepare equipment. |
| |
-- |
Measure ingredients, crush grains. |
| |
-- |
Prepare 8.04 gal water for brewing |
| |
-- |
Prepare Ingredients for Mash
| Amount |
Item |
Type |
| 6.00 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
| 2.00 lb |
Munich Malt (9.0 SRM) |
Grain |
| 0.50 lb |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
| 0.50 lb |
Wheat Malt, Bel (2.0 SRM) |
Grain |
|
| |
2 min |
Mash Ingredients
Mash In: Add 11.25 qt of water at 168.3 F |
| |
60 min |
- Hold mash at 154.0 F for 60 min |
| |
-- |
Batch Sparge Round 1: Sparge with 5.23 gal of 168.0 F water. |
| |
-- |
Add water to achieve boil volume of 6.96 gal |
| |
-- |
Estimated Pre-boil Gravity is: 1.041 SG with all grains/extracts added |
| |
Boil for 60 min |
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 60 min |
2.00 oz |
Tettnang [3.90 %] (60 min) |
Hops |
| 15 min |
2.00 oz |
Saaz [2.70 %] (15 min) |
Hops |
| 5 min |
0.50 oz |
Coriander Seed (Boil 5.0 min) |
Misc |
|
| |
-- |
Steep Hops
| Amount |
Item |
Type |
| 0.50 oz |
Saaz [2.70 %] (0 min) (Aroma Hop-Steep) |
Hops |
|
| |
-- |
Cool wort to fermentation temperature |
| |
-- |
Add water (as needed) to achieve volume of 5.40 gal |
| |
-- |
Siphon wort to primary fermenter and aerate wort. |
| |
-- |
Add Ingredients to Fermenter
| Amount |
Item |
Type |
| 1 Pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast-Ale |
|
| |
4/12/2009 |
Measure Original Gravity: ________ (Estimate: 1.048 SG) |
| |
4/12/2009 |
Measure Batch Volume: ________ (Estimate: 5.40 gal) |
| |
4 days |
Ferment in primary for 4 days at 68.0 F |
| |
4/16/2009 |
Transfer to Secondary Fermenter |
| |
7 days |
Ferment in secondary for 7 days at 68.0 F |
| |
4/23/2009 |
Measure Final Gravity: ________ (Estimate: 1.014 SG) |
| |
-- |
Bottle beer at 60.0 F with 4.1 oz of corn sugar. |
| |
4.0 Weeks |
Age for 4.0 Weeks at 52.0 F |
| |
5/21/2009 |
Sample and enjoy! |