Amount | Fermentable | % |
---|---|---|
15.00 pounds | Pilsen Dingemans | 68.8% |
4.00 pounds | Munich I Weyermann | 18.3% |
1.00 pounds | Aromatic Malt Dingemans | 4.6% |
1.00 pounds | Caramunich III Weyermann | 4.6% |
0.75 pounds | Biscuit Dingemans | 3.4% |
0.06 pounds | Carafa II Weyermann | 0.3% |
21.81 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
2.00 ounces | East Kent Goldings (EKG) | 90 minutes | First Wort | Pellet | 4.1% | |
1.40 ounces | Magnum | 60 minutes | Boil | Pellet | 10.8% | |
1.00 ounces | East Kent Goldings (EKG) | 0 minutes | Boil | Pellet | 4.1% | |
4.40 ounces | Total Hop Weight |
Amount | Non-Fermentable | Type | Use | Time |
---|---|---|---|---|
0.55 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
0.94 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
0.55 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
11.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
0.45 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
0.76 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
0.45 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 | 60 minutes | 151° F |