sloppystack
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- Feb 17, 2017
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Hey Everyone,
New to the forums here, and relatively new to brewing (been at it a little over a year in stops and starts, mostly BIAB).
After a few months off from brewing, I want to jump back in with a relatively simple low abv beer. I am shooting for something light and crackery/spicy, with a little body to it. I've looked around at a lot of other recipes for inspiration, and here is what I have come up with. Looking for any input to help make this brew a success!
Belgian table Beer (~5.5 gallons)
3 lb Pilsner
1 lb Vienna
1 lb White Wheat
0.5 lb Flaked Wheat
0.5 lb Carapils
Mash for 60 mins at 155, pH 5.43 (per EZ Water Calculator)
Water profile - Ca 79, Mg 10, Na 12, Cl 97, So 103
Cl/SO ratio of 0.95
Will be making additions to mash water + sparge water to hit these numbers.
60 minute boil, depending on availability at local brew store I will be looking for Saaz, Tettnanger, Sterlin, and/or Target hops.
Ferment with Wyeast 3724 or similar (again, based on availability, will go to the store next week a day or two before brewing).
Any ideas on yeast strain (what will best give me the flavors I am hoping for, temp ranges to shoot for over ferment), hops + addition scheduling, and water treatment would be very helpful.
Thanks!
New to the forums here, and relatively new to brewing (been at it a little over a year in stops and starts, mostly BIAB).
After a few months off from brewing, I want to jump back in with a relatively simple low abv beer. I am shooting for something light and crackery/spicy, with a little body to it. I've looked around at a lot of other recipes for inspiration, and here is what I have come up with. Looking for any input to help make this brew a success!
Belgian table Beer (~5.5 gallons)
3 lb Pilsner
1 lb Vienna
1 lb White Wheat
0.5 lb Flaked Wheat
0.5 lb Carapils
Mash for 60 mins at 155, pH 5.43 (per EZ Water Calculator)
Water profile - Ca 79, Mg 10, Na 12, Cl 97, So 103
Cl/SO ratio of 0.95
Will be making additions to mash water + sparge water to hit these numbers.
60 minute boil, depending on availability at local brew store I will be looking for Saaz, Tettnanger, Sterlin, and/or Target hops.
Ferment with Wyeast 3724 or similar (again, based on availability, will go to the store next week a day or two before brewing).
Any ideas on yeast strain (what will best give me the flavors I am hoping for, temp ranges to shoot for over ferment), hops + addition scheduling, and water treatment would be very helpful.
Thanks!