Batch size - 11 gal
All-Grain
Est. OG - 1.086
Est. FG - 1.013
Est. IBU - 37
Est. ABV - 9.7
Est. SRM - 5
Mash Temp - 154F
Batch Sparge to 12.25 gal
Boil 60 min.
Brewhouse efficiency - 77%
14 lb ~ Briess 2 Row Malt
8 lb ~ Sugar, Table (Sucrose)
5 lb ~ Pilsner Malt
2 lb ~ Briess Munich 10L
FWH - 1 oz Motueka pellet 7.2% AA
FWH - 1 oz Zythos pellet 9.4% AA
5 min - 3 oz Motueka
5 min - 3 oz Zythos
1 min/Flameout - 2 oz Motueka
1 min/Flameout - 2 oz Zythos
Dry hop 7 days 2 oz Motueka/2 oz Zythos
Yeast - WYeast 3522 Belgian Ardennes (3L starter)
Aeration - 2 min pure O2 at pitch.
Pitch temp - 64F
Ferment start 64F ramped to 72F at completion
2 lbs (25%) of table sugar to be added to boil, with the remaining 6 lbs (75%) to be added to fermentation at or after high krausen.
All-Grain
Est. OG - 1.086
Est. FG - 1.013
Est. IBU - 37
Est. ABV - 9.7
Est. SRM - 5
Mash Temp - 154F
Batch Sparge to 12.25 gal
Boil 60 min.
Brewhouse efficiency - 77%
14 lb ~ Briess 2 Row Malt
8 lb ~ Sugar, Table (Sucrose)
5 lb ~ Pilsner Malt
2 lb ~ Briess Munich 10L
FWH - 1 oz Motueka pellet 7.2% AA
FWH - 1 oz Zythos pellet 9.4% AA
5 min - 3 oz Motueka
5 min - 3 oz Zythos
1 min/Flameout - 2 oz Motueka
1 min/Flameout - 2 oz Zythos
Dry hop 7 days 2 oz Motueka/2 oz Zythos
Yeast - WYeast 3522 Belgian Ardennes (3L starter)
Aeration - 2 min pure O2 at pitch.
Pitch temp - 64F
Ferment start 64F ramped to 72F at completion
2 lbs (25%) of table sugar to be added to boil, with the remaining 6 lbs (75%) to be added to fermentation at or after high krausen.
