Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
72.9%
German Dark Munich Malt
4.00 lbs|14.2%
Type
Grain
Origin
Germany
Color
8.0-10.0 SRM
PPG
30.0
Info
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
14.2%
Belgian Caravienne Malt
1.50 lbs|5.3%
Type
Grain
Origin
Belgium
Color
21.0-22.0 SRM
PPG
55.0
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
5.3%
British Black Patent Malt
0.13 lbs|0.5%
Type
Grain
Origin
United Kingdom
Color
500.0-600.0 SRM
PPG
41.0
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Sucrose (Table Sugar)
2.00 lbs|7.1%
PPG
46.0
7.1%
Hops
2.80 oz
Kent Golding4.4%
60 min Boil
Yeasts
1 pkg
Canadian/Belgian3864
Wyeast
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 Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In75 min
150°F
Fermentation and Aging
14 days
Primary
73°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
Procedure
Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
