jskinner10
Well-Known Member
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Estimated OG: 1.058 SG
Estimated FG: 1.004 SG
Estimated Color: 6.1 SRM
Estimated IBU: 36.9 IBUs
Boil Time: 90 Minutes
9 lbs Pilsner (2 Row) Bel
1 lbs 8.0 oz Wheat Malt
1 lbs Munich II (Weyermann)
5.0 oz Caramunich II (Weyermann)
1 lbs Invert Sugar (0.0 SRM)
0.50 oz Magnum [14.00 %] - Boil 60.0 min 22.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min 9.7 IBUs
2.00 oz Saaz [4.00 %] - Boil 5.0 min 5.0 IBUs
2.00 oz Saaz [4.00 %] - Aroma Steep 0.0 min 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 0.0 IBUs
1.1 pkg 1000ml Starter French Saison (Wyeast Labs #3711)
Infusion Mash: 147*F 2 hours with 10 minute mash out. Fly Sparge.
Most likely will begin fermentation in the mid 60's then ramp up to low to mid 70's as fermentation slows.
Thoughts, input, feedback?
Post Boil Volume: 6.50 gal
Estimated OG: 1.058 SG
Estimated FG: 1.004 SG
Estimated Color: 6.1 SRM
Estimated IBU: 36.9 IBUs
Boil Time: 90 Minutes
9 lbs Pilsner (2 Row) Bel
1 lbs 8.0 oz Wheat Malt
1 lbs Munich II (Weyermann)
5.0 oz Caramunich II (Weyermann)
1 lbs Invert Sugar (0.0 SRM)
0.50 oz Magnum [14.00 %] - Boil 60.0 min 22.1 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 10.0 min 9.7 IBUs
2.00 oz Saaz [4.00 %] - Boil 5.0 min 5.0 IBUs
2.00 oz Saaz [4.00 %] - Aroma Steep 0.0 min 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 0.0 IBUs
1.1 pkg 1000ml Starter French Saison (Wyeast Labs #3711)
Infusion Mash: 147*F 2 hours with 10 minute mash out. Fly Sparge.
Most likely will begin fermentation in the mid 60's then ramp up to low to mid 70's as fermentation slows.
Thoughts, input, feedback?