Belgian Blonde

YEAST STARTER

1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
   
   MFG Date: //__
   Starter: __ gm DME / __ L (per MrMalty.com)
   
   
2. Apply Ice Bath until Temperature reaches ~70F.
   
3. Squeeze 1 packet of WLP570 into DME Solution.
   
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
   
5. Refrigerate for ~72 hours prior to brewing.
   
   MASH
   
   PRE-HEAT MASH - 2 gal of Boiling Water
   PRE-HEAT SPARGE - 2 gal of Boiling Water
   (conduct Simultaneously)
   
   Water Volume: 4.3 gallons for 1.5 lb/qt ratio.
   
   
6. Prior to heating HLT, check pH of tap water
   
   pH: ______
   
   
7. STRIKE WATER: 163F.
   
8. Prior to adding Grains, add 2mL LA into Strike Water.
   
9. Add Grains @ 161F.
   
10. Allow Temperature to fall to 151F prior to closing lid.
    
11. Check Mash pH ~15 minutes into Mash.
    
    pH: ______
    
    
12. Total Mash Time: 60 minutes
    
    FINAL MASH TEMP: ____F
    FINAL MASH pH: ____
    
    
13. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
    
14. Begin Vorlauf!
    
    SPARGE
    
    
15. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
    
    Lactic Acid addition: ____ mL
    Final pH measurement: ____
    
    
16. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
    
17. Recirculate 4 times prior to collecting wort.
    
18. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.
    
    BOIL
    
    
19. Check Pre-Boil Gravity (goal: 1.041) + pH
    NOTE: Make sure to adjust for TEMPERATURE
    
    PRE-BOIL GRAVITY: ____ @ ____F
    
    
20. Adjust Gravity to Goal (1.041)
    
    Adjusted Gravity: ____ (__ @ __ F)
    
    PRE-BOIL pH: ____
    
    
21. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
    
    Final pH measurement: ____
    Lactic Acid addition: ____ mL
    
    
22. Boil for 90 minutes (goal OG: 1.063)
    
23. Add Tettnanger Hops @ 60 minutes.
    
24. Add Sugar @ 15 minutes.
    
25. Add 1 crushed Whirlfloc tablet @ 5 minutes.
    
26. Chill wort to ~70F after completion of Boil
    
27. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
    
28. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
    
29. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp
    
    ORIGINAL GRAVITY: ______ (goal: 1.063)
    
    FERMENTATION
    
    
30. Goal Starting Temp: 67F
    
31. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
    
32. Allow yeast to flocculate and beer to clear prior to bottling.
    
    PRIMING
    
    "carbonate to approximately 3-4 volumes CO2"