5kg pilsner malt
340g Munich II
340g wheat malt
60g CaraMunich

6ml lactic acid in mash, 6ml in sparge
Mash for 60 min. @ 64°C

Pre-boil: 27L, 10,7 brix (1.043)

450g beet suger at 90 min.
90g Hallertauer (2,8% alpha) for 60 min.
21g Hallertauer for 0 min.

White Labs WLP565 Belgian Saison I
20L
OG: 1.057 (14,0 brix)
FG: 1.011 (7,3 brix)

Bottled January 6, 2008

Related posts:

  1. 107. Belgian wit 3kg pilsner malt 2kg umalted wheat 150g munich II Mash...
  2. 108. Bavarian Weizen 2,5kg Pale malt 2,5kg pale wheat malt Mash for 60...
  3. 110. American Pale Ale 5,1kg Pale malt 340g Munich II 230g malted wheat pH...
  4. 105. Northern English Brown Ale 4,5kg Maris Otter 340g Special Roast 124g Crystal 40°L 230g...

Related posts brought to you by Yet Another Related Posts Plugin.