CATEGORY: 18E
SPECS: OG:
FG:
SRM:
IBU:
VOL:
1.091
1.012
33 (Dark Chestnut Brown)
36 (Tinseth1)
5.00 gal
FERMENTABLES (Assumes 75% efficiency):
10.0 Belgian Pilsner
5.50 Belgian Pale
2.50 D-180 Candi Syrup, Inc.
HOPS:
Brewer’s Gold* Pellet 1.00 9.0 60
Hallertau Mittelfrueh Pellet 1.00 5.0 30
Styrian Goldings Pellet 1.00 5.0 15
YEAST:
WY3787/WLP530 – For starter details see the pitching rates help doc at: http://www.candisyrup.com/help-docs.html
MASH:
Mash Temp Duration
Mash-in 148F 60 minutes
Mash-out 170F 15 minutes
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ? cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months.
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