MoRoToRiUm
Well-Known Member
- Joined
- Jun 17, 2008
- Messages
- 1,389
- Reaction score
- 6
Yeast smack pack is swelled nicely, equipment sanitized(some still in starsan), and I noticed something odd and wasn't sure if I'm missing something or am going to screw up this brew. Here's the kit:
Specialty Grains
* 0.5 lbs. Dingemans Caramel Pils
Fermentables
* 6 lbs. Gold Malt Syrup
* 3.15 lbs. Gold Malt Syrup
* 1 lbs. Clear Belgian Candi Sugar
Boil Additions
* 0.5 oz. Summit (60 min)
* 1 oz. Saaz (1 min)
Yeast
* Wyeast #3787 Trappist High Gravity. Optimum temperature: 64-78° F.
Note the fermentables-
* 6 lbs. Gold Malt Syrup
* 3.15 lbs. Gold Malt Syrup
* 1 lbs. Clear Belgian Candi Sugar
Why do they have the 6 lbs and 3.5 lbs separate if the second is not a later addition (no time listed)?
Also, just because this is my first triple, I do add the sugar at 60, right? (60 minute total boil time after specialty grains). Thanks in advance!
Specialty Grains
* 0.5 lbs. Dingemans Caramel Pils
Fermentables
* 6 lbs. Gold Malt Syrup
* 3.15 lbs. Gold Malt Syrup
* 1 lbs. Clear Belgian Candi Sugar
Boil Additions
* 0.5 oz. Summit (60 min)
* 1 oz. Saaz (1 min)
Yeast
* Wyeast #3787 Trappist High Gravity. Optimum temperature: 64-78° F.
Note the fermentables-
* 6 lbs. Gold Malt Syrup
* 3.15 lbs. Gold Malt Syrup
* 1 lbs. Clear Belgian Candi Sugar
Why do they have the 6 lbs and 3.5 lbs separate if the second is not a later addition (no time listed)?
Also, just because this is my first triple, I do add the sugar at 60, right? (60 minute total boil time after specialty grains). Thanks in advance!