- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- WLP644 (sacc brux trois) pitched at 1.025
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.065
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 75
- IBU
- 151 (according to Beer Smith)
- Color
- 6.6 SRM
- Primary Fermentation (# of Days & Temp)
- 14 @ 65
- Tasting Notes
- super hoppy with citrus notes and a little wild flavor from the 644
brewed with distilled water (19.45 qts) and added to mash:
17 g gypsum
10 g epsom salt
4 g baking soda
4 g salt
1 g calcium chloride
12 lbs 2 row
8 oz crystal 60
8 oz munich
mashed at 148 for 75 minutes
batch sparged
2 oz centennial @ 60
2 oz simcoe @ 30
2 oz citra @ 15
1 oz cascade @ 5
pitched WLP001 and when gravity reached 1.025 added WLP644 until final gravity reached
17 g gypsum
10 g epsom salt
4 g baking soda
4 g salt
1 g calcium chloride
12 lbs 2 row
8 oz crystal 60
8 oz munich
mashed at 148 for 75 minutes
batch sparged
2 oz centennial @ 60
2 oz simcoe @ 30
2 oz citra @ 15
1 oz cascade @ 5
pitched WLP001 and when gravity reached 1.025 added WLP644 until final gravity reached