deadwolfbones
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP644 Sacc Trois
- Yeast Starter
- Nah
- Additional Yeast or Yeast Starter
- Nope
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.055
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 90
- IBU
- 26
- Color
- Golden
- Primary Fermentation (# of Days & Temp)
- 7 Days @ 72-82F
- Secondary Fermentation (# of Days & Temp)
- 3 Weeks @ 68F
- Tasting Notes
- Like a dry, tart white wine (Cava?). Huge citrus nose, beautiful wine-like taste.
This one was pretty simple, and easily the best beer I've made yet. A lotta pils, a little wheat, and a ton of backyard kumquats.
-5lb German pilsner malt
-1lb Red wheat malt
-10g Magnum (pellets, 11% AA) at 60 minutes
-6.5lb whole washed and frozen kumquats, added to secondary
-1 packet WLP644 Sacc Trois yeast
1. Mash at 148 for 75 minutes.
2. Boil 90 minutes.
3. Pitch yeast at 72F and let free-rise or gradually step up to ~80F over the course of a few days. Primary should be finished within a week.
4. When you hit terminal gravity, add the frozen kumquats to the secondary (I prefer a bucket or wide-mouth fermenter for ease of cleaning) and rack the beer on top.
5. Let age on the kumquats for three weeks.
6. Package, carbing high (~3vols).
Water profile: I do BIAB and use RO, adding salts and acid to the mash. I used 1.5g Gypsum and CaCl and 0.5tsp lactic acid in 4.5gal of water for this particular batch.
-5lb German pilsner malt
-1lb Red wheat malt
-10g Magnum (pellets, 11% AA) at 60 minutes
-6.5lb whole washed and frozen kumquats, added to secondary
-1 packet WLP644 Sacc Trois yeast
1. Mash at 148 for 75 minutes.
2. Boil 90 minutes.
3. Pitch yeast at 72F and let free-rise or gradually step up to ~80F over the course of a few days. Primary should be finished within a week.
4. When you hit terminal gravity, add the frozen kumquats to the secondary (I prefer a bucket or wide-mouth fermenter for ease of cleaning) and rack the beer on top.
5. Let age on the kumquats for three weeks.
6. Package, carbing high (~3vols).
Water profile: I do BIAB and use RO, adding salts and acid to the mash. I used 1.5g Gypsum and CaCl and 0.5tsp lactic acid in 4.5gal of water for this particular batch.
