This recipe has been brewed 1 time(s)
Brew Session: Wallonian Wonder
CheeseNips
3/9/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Used 6mL lactic to achieve mash pH of 5.37. Used 1.6mL lactic to achieve sparge pH of 5.37. I thought the sparge was stuck at first, though it finally started moving after 4 or 5 attempts with the pump to get things going. I really need a new mash screen. I suspect it was the spelt, which may have also imparted a grey scum in the mash tun and an interesting smell throughout the brewing process.Pulled 4 gallons from the mash when I expected 5 gallons, so I had to use 2.5 gallons of second ...
Recipe Facts
Wallonian Wonder
Saison
- 5.50 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.065 OG
- 1.010 FG
- 21.1 IBU (tinseth) Bitterness
- 0.33 BG:GU
- 4.8° SRM Color
- 75% Efficiency
- 7.1% ABV Alcohol
- 217 per 12oz Calories