1.069
OG1.016
FG7.0%
ABV31
IBU6
SRMNotes
Yeast should ferment out to 1.010 or lower for about 8% ABV.
Bottle beer in 750mL Belgian Cork Top bottles with cages after first 2 weeks of fermentation (or longer until gravity has stabilized).
Additional conditioning is done in the bottle.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | Pilsen / Pilsner (BE) | Mash | 71.43% |
| 3.00 lb | Vienna (US) | Mash | 21.43% |
| 1.00 lb | Aromatic (BE) | Mash | 7.14% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Northern Brewer - Pellet | Boil | 60 Minute(s) | 8.5% | 25.97 |
| 1.00 oz | Saphir - Pellet | Boil | 10 Minute(s) | 3.3% | 3.66 |
| 1.00 oz | Saaz - Pellet | Boil | 5 Minute(s) | 3.0% | 1.83 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 3725 Bier de Garde Liquid Yeast | 70% - 84% |
Mash Schedule
| Temperature | Time |
|---|---|
| 148 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 72 F | 14 Day(s) |
| 70 F | 7 Day(s) |
| 35 F | 90 Day(s) |
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