 |
Saison |
6.5 Gal |
4.36% |
21.9 |
1.042 |
1.008 |
4.9°L |
All Grain |
70 |
Beer
0 |
|
|
Title: Bale So Hard Dry-Hopped Saison |
|
|
| Boil Size: 3 Gal |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation Date: 01/07/2020 02:59 PM |
Notes: INGREDIENTS
For 6.5 gallons (24.6 L)
10.5 lb. (4.76 kg) Michigan pale ale malt
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min)
2 tsp. yeast nutrient (15 min)
1 tsp. Irish moss (15 min)
0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min)
White Labs WLP670 American Farmhouse Blend yeast starter
0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop)
0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)
SPECIFICATIONS
Original Gravity: 1.052
Final Gravity: 1.007
ABV: 5.9%
IBU: 35
DIRECTIONS
Single infusion mash at 150° F (66° C).
Primary fermentation at 72° F (21° C) for 5 days.
Secondary fermentation at 67° F (19° C) for 5 to 7 days.
Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days.
Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2.
Bottle condition at room temperature. |
|
| |
Kölsch |
11 Gal |
4.27% |
31.63 |
1.042 |
1.01 |
3.07°L |
BIAB |
721 |
Beer
0 |
|
|
Title: Kolsch/Belgian Pale Split Batch |
|
|
| Boil Size: 13 Gal |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 1.5 |
Primary Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 05/11/2015 01:29 PM |
Notes: Split batch - 5.5 gallons Kolsch ale yeast, 5.5 gallons Belgian (Wyeast 3655).
Kolsch - 2L starter + Clarity Ferm. This half gets the fridge. Start on the cool end for 4-5 days, bump up to finish out, then cold crash for a couple of weeks.
Belgian - 2L starter, but keep 500ml aside. Pitch at 65F, then allow to free-rise at cellar temp.
We will need Fermcap for this one before the boil. |
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