Brew Date
November 13, 2022
Attenuation
88.9% apparent
73% real
Fermentables
Genie Pale
Root Shoot Malting3.50 lbs|24.5%
Corn Sugar (Dextrose)
3.00 lbs|21%
Carapils/Carafoam
Weyermann0.31 lbs|2.2%
Hops
1.00 oz
Saaz 3.0%
90 min First Wort
0.75 oz
Magnum 12.0%
60 min Boil
1.00 oz
Saaz 3.0%
15 min Boil
1.00 oz
Saaz 3.0%
20 min Aroma
Non-Fermentables
1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.50 g
Epsom Salt (MgSO4) Water Agent
Mash
0.50 g
Gypsum (CaSO4) Water Agent
Mash
2.00 ml
Lactic Acid Water Agent
Mash
0.95 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.48 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.48 g
Gypsum (CaSO4) Water Agent
Sparge
1.65 ml
Lactic Acid Water Agent
Sparge
0.25 tsp
Yeast Nutrients (WLN1000) Other
Boil15 min
Yeasts
264 ml
Canadian/Belgian Ale3864
Wyeast
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
8.70%per hour
Trub Chiller Loss
0.26gal
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
Step 1
Temperature60 min
153°F
Fermentation and Aging
General Info
Mash pH at 5.4. Adjusted to 5.2 with 6ml lactic. Target 1.048 pre-boil gravity. 1.068 going into fermenter. Cool to 64°F, ferment there for two days. Allow to rise to 79°F over the course of two days. Held for five days and then slowly cooled to ambient. Crash cool. Added sugar at three days into fermentation. Made a syrup with the sugar and two cups of water. Heated to pasteurize. Cooled and added to wort.
Got a Pro-Am with Outworld Brewing at the 2023 Peak to Peak Pro-Am competition. Never heard from them. Sigh.