Per brewers friend and homebrew talk 90% distilled water mash (68% distilled sparge): 6 gal 190F: gypsum 1gm(.2tsp); epsom 2.5gm(.5tsp); sea salt 3.5gm(.5tsp); CaCl2 3.25gm(.7tsp). 4 gal 154F (estimated 2/3rd of the 6tsps. used the 4 gallon 154 for 1.5 gallonish: 115F (started then heating the remaining) then used 1.5 gallon 190F to bring to a 127 thick oatmealish rest. Then used 190-200F about 1.25 gallon to bring to 149 F. Then dumped the remainder of the 4 with the remainder of the 6 and was left with 6 gallons for sparging. Topped off with tap water to 8 gallon and heated to 175 to sparge.
Did overnighter with several DMS rests maybe 2-3 hr. at 160-180 ish. Tried to do them uncovered and brought volume down from 8 to 7.5 gallons
The yeast did what it was supposed to do but this isn't a star. I don't think I like the Belgian Pale ale/Crystal combo (not sure what it is). Also its hard to judge the yeast it might be a bit aggressive it is peppery and dry. I think it might be better on a higher og? maybe something with more backbone and more peppery hops?
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