I've seen many different options on mash schedules. I'm not trying to clone anything, but i am hoping to hit the typical 1.006 or 1.008 for FG
Here's my grain bill
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.3 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 6.7 %
2.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 4 11.4 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 6 3.4 IBUs
3 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 20.0 %
1.0 pkg Belgian Style Ale Yeast Blend (White Labs #WLP575) [35.49 ml] Yeast
I've heard people just say 148 for 75 minutes, and i've seen things like 144 for 75 min, raise to 158 for 10 min then mash out
Just trying to get people's takes on this wonderful style and finding a way to make to clear, crisp and beautiful.
Here's my grain bill
11 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.3 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 2 6.7 %
2.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 4 11.4 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 6 3.4 IBUs
3 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 20.0 %
1.0 pkg Belgian Style Ale Yeast Blend (White Labs #WLP575) [35.49 ml] Yeast
I've heard people just say 148 for 75 minutes, and i've seen things like 144 for 75 min, raise to 158 for 10 min then mash out
Just trying to get people's takes on this wonderful style and finding a way to make to clear, crisp and beautiful.