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
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