Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
71.9%
Belgian Aromatic Malt
0.25 lbs|1.6%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
German Wheat Malt Light
0.25 lbs|1.6%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
German Light Munich Malt
1.50 lbs|9.4%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
9.4%
Sucrose (Table Sugar)
2.50 lbs|15.6%
PPG
46.0
15.6%
Hops
1.25 oz
Super Golding7.0%
60 min Boil
0.50 oz
Saaz3.5%
10 min Boil
Non-Fermentables
1 tsp
GypsumWater Agent
Boil60 min
1/4 tsp
Irish MossSpice
Boil15 min
Yeasts
1 pkg
Abbey AleWLP530
White Labs
Mash Profile Infusion
Ideal Sparge Temp
168°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion90 min
149°F
Step 2
Sparge30 min
168°F
Fermentation and Aging
21 days
Primary
71°F
7 days
Secondary
66°F
48 days
Age
65°F
General Info
After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect. To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.
Procedure
Single infusion mash at 149°F for 90 minutes.
Sparge with 5 gallons of 170°F water.
90 minute boil.
Add hops according to schedule.
Cool wort.
Pitch yeast at 64°F from starter made at least 24 hours earlier.
Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
Transfer to secondary.
Lager for at least 4 weeks at 45°F. Longer is better.
