Fat tire grain/hop bill, Belgian yeast.
2.5 lbs weyerman german pils
2 lbs cmc 2 row
12 oz mfb kiln amber
2 oz German dark Munich
2 oz mfb caramel 120
1/2 tsp CaCl
2 lbs cmc 2 row
12 oz mfb kiln amber
2 oz German dark Munich
2 oz mfb caramel 120
1/2 tsp CaCl
SRM 10
Mash 130 df 15 mins
149 df 60 mins thick
pH 5.0
149 df 60 mins thick
pH 5.0
TOG 1.055
Og into boil 1.054, 81%
90 min boil
60 mins 4 gr Willamette 5.2% 5 IBU
30 mins 3 gr German northern brewer 9.6% 5 IBU
15 mins 1/2 tsp Irish moss
10 mins 10 gr Mt. Hood 5.1% 4 IBU
30 mins 3 gr German northern brewer 9.6% 5 IBU
15 mins 1/2 tsp Irish moss
10 mins 10 gr Mt. Hood 5.1% 4 IBU
14 IBU
Pitch onto trub from tripel, wlp500. OG 1.054 into fermenter at 72 df. Full krausen in 5 hrs at 70 df.
Move to 66 df. 11/24 pm going strong. 11/25 pm down to 63, activity very slow, move to 68 df. 11/26 pm move to 70 df.
Abv est 5.2%
Rack to secondary 11/29, move to 68 df.
Bottle 12/11 with 104 gr table sugar (round 1/3 cup).
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