Please let me know if you see any flaws or errors in the below. It's for my first all-grain batch and first 5 gallon batch.
OG 1.057
FG 1.015
IBU 29
ABV 5.2 %
SRM 14
Boil Volume 6 gallons
Batch Size 5 gallons
5 lbs Castle Pilsner Malt, 1.4-1.8L
5 lbs Weyermann Vienna Malt, 3.2-3.9L
1 lb Belgian Biscut
0.5 lbs Belgian Special B
1 oz Saaz
1 oz Spalt
Wyeast 1762 (Belgian Abbey II)
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV
Mash @ 152 for 60 minutes
Mashout @ 168 for 10 minutes
Sparge @ 180 to get ~6 gallons for boil
6 gallon boil for 60 minutes
Add 1 Oz 5.8% Saaz @ 60 minutes
Add 0.5 Oz Spalt 3.5% @ 15 minutes
Add 0.5 Oz Spalt 3.5% @ 5 minutes
OG 1.057
FG 1.015
IBU 29
ABV 5.2 %
SRM 14
Boil Volume 6 gallons
Batch Size 5 gallons
5 lbs Castle Pilsner Malt, 1.4-1.8L
5 lbs Weyermann Vienna Malt, 3.2-3.9L
1 lb Belgian Biscut
0.5 lbs Belgian Special B
1 oz Saaz
1 oz Spalt
Wyeast 1762 (Belgian Abbey II)
Flocculation: medium
Attenuation: 73-77%
Temperature Range: 65-75° F (18-24° C)
Alcohol Tolerance: approximately 12% ABV
Mash @ 152 for 60 minutes
Mashout @ 168 for 10 minutes
Sparge @ 180 to get ~6 gallons for boil
6 gallon boil for 60 minutes
Add 1 Oz 5.8% Saaz @ 60 minutes
Add 0.5 Oz Spalt 3.5% @ 15 minutes
Add 0.5 Oz Spalt 3.5% @ 5 minutes