Amount | Fermentable | % |
---|---|---|
10.00 pounds | American Pale Malt (2-Row) | 57.6% |
0.60 pounds | Crystal Malt 120L | 3.5% |
1.00 pounds | German Dark Munich Malt | 5.8% |
1.50 pounds | German Vienna Malt | 8.6% |
0.25 pounds | German Carafa III De-Husked Malt Wyermann | 1.4% |
3.00 pounds | Belgian Plisen Malt | 17.3% |
0.50 pounds | Brown Sugar (Dark) | 2.9% |
0.50 pounds | Sucrose (Table Sugar) | 2.9% |
17.35 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
1.00 ounces | Perle | 60 minutes | Boil | Pellets | 8.3% | |
0.50 ounces | Saaz | 20 minutes | Boil | Pellets | 3.1% | |
1.50 ounces | Total Hop Weight |
Something went horribly wrong. Added champagne yeast to the secondary to drop the FG, but it turned out to be very sour. Dumped it.