I made a belgian golden ale, 5.6 gallon
11# / 5kg pils , weyermann
0.66# / 0.3kg carahell
0.66# / 0.3kg light munich
2.2# / 1kg corn sugar
1oz /30 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 60 minutes.
1oz /30 g. Tettnanger (Pellets, 4.1 %AA) boiled 15 minutes.
Yeast: White Labs WLP570 Belgian Golden Ale
I mashed for 80 minutes at 151F / 66C
fermented with yeast I washed from a previous batch, and pitched the whole amount.
fermented at 18C / 64.5F and slowly shifted temp to 24C / 75F over a week.
OG - 1.072
FG - 1.004
attenuation 94+%
I didn't expect it to attenuate that far....
I didn't mash that low, although a bit long...
any comments on this yeast/style or my process ?
11# / 5kg pils , weyermann
0.66# / 0.3kg carahell
0.66# / 0.3kg light munich
2.2# / 1kg corn sugar
1oz /30 g. Hallertau Tradition (Pellets, 7.1 %AA) boiled 60 minutes.
1oz /30 g. Tettnanger (Pellets, 4.1 %AA) boiled 15 minutes.
Yeast: White Labs WLP570 Belgian Golden Ale
I mashed for 80 minutes at 151F / 66C
fermented with yeast I washed from a previous batch, and pitched the whole amount.
fermented at 18C / 64.5F and slowly shifted temp to 24C / 75F over a week.
OG - 1.072
FG - 1.004
attenuation 94+%
I didn't expect it to attenuate that far....
I didn't mash that low, although a bit long...
any comments on this yeast/style or my process ?