I brewed what was supposed to be a belgian blonde with Wy3787. But I made the cardinal sin of not smacking the yeast pack before brewing and it was dead. I even pitched it into a starter and 24hours later still nothing. I had a couple of non-belgian dry yeast options and decided to pitch Cellar Science Munich lager yeast. The original recipe had 8oz sugar to be added to fermenter. Should I still add it? And what would this beer be categorized as? Thanks.
Batch Volume: 3.25 gal
Boil Time: 60 min
Mash Water: 3.37 gal
Sparge Water: 1.23 gal @ 170 °F
Total Water: 4.6 gal
Boil Volume: 4.45 gal
Pre-Boil Gravity: 1.042
Final Gravity: 1.008
IBU (Tinseth): 25
BU/GU: 0.49
Color: 4 SRM
infusion — 152 °F — 60 min
sparge — 170 °F — 15 min
8 oz (8.3%) — Weyermann Munich I — Grain — 6.2 °L
4 oz (4.2%) — Briess Caramel Vienne Malt 20L — Grain — 20 °L
4 oz (4.2%) — Briess Vienna Malt — Grain — 3.5 °L
0.25 oz (20 IBU) — Magnum 14.1% — Boil — 60 min
1 oz (3 IBU) — Saaz 2.9% — Boil — 5 min
2.5 gal biab
75% efficiencyBatch Volume: 3.25 gal
Boil Time: 60 min
Mash Water: 3.37 gal
Sparge Water: 1.23 gal @ 170 °F
Total Water: 4.6 gal
Boil Volume: 4.45 gal
Pre-Boil Gravity: 1.042
Vitals
Original Gravity: 1.051Final Gravity: 1.008
IBU (Tinseth): 25
BU/GU: 0.49
Color: 4 SRM
Mash
Strike Temp — 159.1 °Finfusion — 152 °F — 60 min
sparge — 170 °F — 15 min
Malts (6 lb)
5 lb (83.3%) — Briess Pilsen Malt — Grain — 1.2 °L8 oz (8.3%) — Weyermann Munich I — Grain — 6.2 °L
4 oz (4.2%) — Briess Caramel Vienne Malt 20L — Grain — 20 °L
4 oz (4.2%) — Briess Vienna Malt — Grain — 3.5 °L
Hops (1.75 oz)
0.5 oz (2 IBU) — Saaz 2.7% — Mash0.25 oz (20 IBU) — Magnum 14.1% — Boil — 60 min
1 oz (3 IBU) — Saaz 2.9% — Boil — 5 min