1.058
OG1.012
FG6.0%
ABV22
IBU17
SRMNotes
Kettle soured to 3.7
TOTAL WATER NEEDED
8.04 Gallons
STRIKE WATER TEMP
160 Fahrenheit
TOTAL MASH VOLUME
9.00 Gallons
PREBOIL WORT
7.50 Gallons
POSTBOIL WORT
6.25 Gallons
INTO FERMENTER
6.00 Gallons
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | Maris Otter (UK) | Mash | 77.29% |
| 1.00 lb | Light Dry Malt Extract (US) | Boil | 7.73% |
| 10.00 oz | Amber Malt (UK) | Mash | 4.83% |
| 10.00 oz | Naked Golden Oats (UK) | Mash | 4.83% |
| 6.00 oz | Roasted Barley (US) | Mash | 2.90% |
| 5.00 oz | Dark Crystal 150L (UK) | Mash | 2.42% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.80 oz | Hallertau Blanc - Pellet | Boil | 60 Minute(s) | 8.8% | 21.86 |
Yeast
| Name | Attenuation |
|---|---|
| Omega OYL-605 Lactobacillus Blend | 80% - 80% |
| Wyeast 3763 Roeselare Ale Blend Liquid Yeast | 80% - 80% |
Mash Schedule
| Temperature | Time |
|---|---|
| 156 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 65 F | 52 Week(s) |
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