Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8 gal |
|
Sparge |
-- |
148 °F |
90 min |
Starting Mash Thickness:
1.3 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 tsp |
fermaid
|
|
Other |
Boil |
10 min. |
Yeast
|
White Labs - Belgian Saison I Yeast WLP565
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
90%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
68 - 75 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
680 B cells required
|
|
|
Brett C
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
680 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Pitch Sacc @ 66 hold for 3 days between 68-70,
Ramp temp up to mid 80's. Should finish out in two weeks. Target 1.012.
Rack to secondary pitch brett c and condition for 3-4 weeks. Temp at or below 60 deg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-09-15 03:18 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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