Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
72.9%
German Dark Munich Malt
2.00 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
0.75 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
0.06 lbs|0.4%
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)
1.00 lbs|7.1%
PPG
46.0
7.1%
Hops
1.25 oz
Kent Golding5.0%
60 min Boil
Yeasts
1 pkg
Antwerp AleWLP515
White Labs
Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
5.00gal
Boil Volume
6.50gal
Evaporation Rate
11.00%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
Top Up Water
0.00gal
Trub Chiller Loss
0.50gal
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In75 min
150°F
Fermentation and Aging
3 days
Primary
64°F
11 days
Secondary
70°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
General Info
2000 ml starter. Manufacture date on yeast packet was November 2015 (!). Will do a two step starter to build cell count.
Procedure
Target pre-boil gravity of 1.052
Add yeast at 64 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.
Lager and cellar for 35-60 days.
Preferred yeast, WLP072 (French Ale), was not available.
