| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | Pilsen Dingemans | 37.9% |
| 6.00 pounds | Pale Ale Dingemans | 25.3% |
| 3.50 pounds | Odyssey Pilsner Root Shoot Malting | 14.7% |
| 2.01 pounds | Munich I Weyermann | 8.5% |
| 1.50 pounds | Sugar, Table (Sucrose) | 6.3% |
| 1.25 pounds | Candi Syrup, Simplicity Candi Syrup | 5.3% |
| 0.50 pounds | Acidulated Weyermann | 2.1% |
| 23.76 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.00 ounces | Magnum | 60 minutes | Boil | Pellet | 12.5% | |
| 2.50 ounces | Kazbek | 30 minutes | Boil | Pellet | 5.6% | |
| 3.50 ounces | Saaz | 10 minutes | Boil | Pellet | 2.5% | |
| 8.00 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 6.50 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Bastogne Belgian Ale | White Labs | WLP510 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 30 minutes | 140° F |
| 2 | Temperature | Temperature | 30 minutes | 158° F |
| 3 | Mash Out | Temperature | 15 minutes | 168° F |
Split batch.