1.071
OG1.018
FG7.0%
ABV29
IBU14
SRMNotes
Yeast should ferment out to 1.010 or lower for 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 | % |
|---|---|---|---|
| 8.00 lb | Pale 2-Row (BE) | Mash | 59.26% |
| 3.00 lb | Bonlander Munich 10L (US) | Mash | 22.22% |
| 1.00 lb | Aromatic (BE) | Mash | 7.41% |
| 1.00 lb | Corn Sugar - Dextrose | Mash | 7.41% |
| 0.50 lb | Special B (BE) | Mash | 3.70% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Perle - Pellet | Boil | 60 Minute(s) | 8.0% | 24.04 |
| 1.00 oz | Strisselspalt - Pellet | Boil | 20 Minute(s) | 2.5% | 4.55 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP029 German Ale / Kolsch Liquid Yeast | 72% - 78% |
Mash Schedule
| Temperature | Time |
|---|---|
| 148 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 68 F | 14 Day(s) |
| 70 F | 7 Day(s) |
| 35 F | 90 Day(s) |
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