Fermentation??

[Singleinfusion208]

I am looking at this recipe from Jamil brewing classic styles book it’s his Belgian double. My question is the fermentation profile the describes in the book he say Pitch yeast at 64 ° F (18 ° C), and let the temperature rise slowly to 68 over the course of 1week. now at what rate would one want to slowly rise the fermentation temp to so it correspondence with the 68f on day 7 ?

 

[day_trippr]

(68-64)/7 = .57°F per day

And good luck with that

Cheers!