Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
30.8%
American Wheat Malt
4.00 lbs|30.8%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
42.0
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
30.8%
American Pale Malt (2-Row)
4.00 lbs|30.8%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
30.8%
Sucrose (Table Sugar)
1.00 lbs|7.7%
PPG
46.0
7.7%
Hops
0.25 oz
Magnum13.5%
60 min Boil
1.00 oz
Kent Golding5.5%
30 min Boil
0.50 oz
Kent Golding5.5%
1 min Boil
Yeasts
1 pkg
Bastogne Belgian AleWLP510
White Labs
Equipment ProfileConverted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.00gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Bastogne Belgian Ale
Notes
High gravity Trappist ale yeast. Creates a dry beer with a slightly acidic finish. Cleaner finish and slightly less spicy than WLP500 or WLP530.
Fermentation and Aging
22 days
Primary
76°F
60 days
Age
68°F
Water Profile Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
Procedure
Single infusion mash at 151-152° for at least 60 minutes.
Add hops according to schedule.
Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
Cool to fermentation temperature.
Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.
