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 - May 2, 2018
Calcium
69
Bicarbonate
135
Sulfate
136
Chloride
129
Magnesium
17
Ideal PH
8
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.
