Brew Date
January 30, 2021
Attenuation
75.2% apparent
61.7% real
Fermentables
Extra Light Dry Extract
Briess2.50 lbs|28.6%
Wheat Soft Red, Flaked
Briess1.75 lbs|20%
Oats, Malted
Thomas Fawcett1.50 lbs|17.1%
Maltodextrin
0.50 lbs|5.7%
Hops
5.00 oz
Choice Debittered 0.0%
120 min First Wort
Yeasts
61 g
SafBrew Specialty AleT-58
Fermentis
Equipment ProfileGeoff's Equipment 5 Gal
Evaporation Rate
0.04%per hour
Trub Chiller Loss
0.21gal
Mash Profile Decoction Mash, Triple, Lambic
Mash Steps
Step 1
Acid Rest10 min
110°F
Step 2
Protein Rest25 min
134°F
Step 3
Saccharification45 min
150°F
Step 4
Saccharification20 min
162°F
Step 5
Mash Out10 min
168°F
Fermentation and Aging
General Info
Inspired by this post.
Recipe and procedure for yearly solera addition. Add hops to first wort just before boil Scale based upon actual volume needed. Rack to a carboy and pitch yeast - ferment until krausen drops and then transfer to solera.