This recipe has been brewed 1 time(s)
Brew Session: Cardinal Spada Ale
CheeseNips
1/5/2020 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
pH was difficult to hit as the RO water really bounces around. I was at low 4s on the sparge and then adjusted the mash pH up from 5.05 to about 5.4 using baking soda. It goes to show that very little to almost no lactic acid is needed for pH adjustment. Everything else was fine.1/12 - I discovered through Bru'n water that you don't need to adjust sparge water pH if you are using RO water. Go figure.
Recipe Facts
Cardinal Spada Ale
Trappist Single
- 4.00 Gallons Liters Batch Size
- 5.00 Gallons Liters Boil Size
- 30 min Boil Time
- 1.055 OG
- 1.006 FG
- 29.6 IBU (tinseth) Bitterness
- 0.54 BG:GU
- 12.7° SRM Color
- 76% Efficiency
- 6.3% ABV Alcohol
- 180 per 12oz Calories
