Notes
TOTAL WATER NEEDED
5.60 Gallons
STRIKE WATER TEMP
158 Fahrenheit
TOTAL MASH VOLUME
6.44 Gallons
PREBOIL WORT
5.13 Gallons
POSTBOIL WORT
3.25 Gallons
INTO FERMENTER
3.00 G
Munich is Weyermann® German Dark Munich Malt, Pilsner is Franco-Belgian. Based off the Scratch recipe from the Homebrewer's Almanac. Subbed in the Abbey II instead of Abbey one because it seemed like a better fit.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 8.00 lb |
Pilsen / Pilsner (US) |
Mash |
75.52% |
| 1.00 lb |
Dark Munich (DE) |
Mash |
9.44% |
| 12.00 oz |
Special B (BE) |
Mash |
7.08% |
| 9.50 oz |
Flaked Wheat (US) |
Mash |
5.60% |
| 4.00 oz |
Aromatic (BE) |
Mash |
2.36% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.50 oz |
Willamette - Pellet |
Boil |
60 Minute(s) |
3.5% |
28.21 |
Yeast
| Name |
Attenuation |
| Wyeast 1762 Belgian Abbey Ale II Liquid Yeast |
73% - 77% |
Other
| Name |
Amount |
Use |
Time |
| Heirloom tomatoes (dried) |
2.00 oz |
Boil |
0 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 150 F |
90 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
1 Week(s) |
| 72 F |
3 Week(s) |
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