scottyg354
Plant Based Homebrewer
12lbs Belgian Pilsner
2lbs Clear Candied Sugar
.5lbs Belgian Aromatic
.75lbs Cara Pils
2oz Styrian Goldings @ 60min
1oz Hallertauer @ 10 min
White Labs WLP570
Mash @ 149 for 90 mins
Batch Sparge at 170 degrees
60 Minute Boil
All candied sugar to be added at 30 minutes
I keep it in the primary the entire time. Ferment for 2 weeks. Cold crash for 2 weeks @ 40-45 degrees, then bottle.
My OG on my last batch was 1.075 but it stills tastes great. OG should land around 1.081, I just need to adjust my crush a little. Anyways, this turns out pretty damn good. Think Weyerbachers Merry Monks, just somewhat dryer.
2lbs Clear Candied Sugar
.5lbs Belgian Aromatic
.75lbs Cara Pils
2oz Styrian Goldings @ 60min
1oz Hallertauer @ 10 min
White Labs WLP570
Mash @ 149 for 90 mins
Batch Sparge at 170 degrees
60 Minute Boil
All candied sugar to be added at 30 minutes
I keep it in the primary the entire time. Ferment for 2 weeks. Cold crash for 2 weeks @ 40-45 degrees, then bottle.
My OG on my last batch was 1.075 but it stills tastes great. OG should land around 1.081, I just need to adjust my crush a little. Anyways, this turns out pretty damn good. Think Weyerbachers Merry Monks, just somewhat dryer.