Made with all the stuff I had on hand - the last remnants of pils and 2 row; wheat.
Added sucrose addition to primary after vigorous fermentation had subsided (August 27, 2009).
Unfortunately, about 2.5 gallons of this one was lost to the kegerator floor due to a malfuncitioning keg disconnect (I'm just glad I could save the other half). If it's good, I'll make it again (October 20, 2009).
|4.00 pounds||Belgian Plisen Malt||30.8%|
|4.00 pounds||American Wheat Malt||30.8%|
|4.00 pounds||American Pale Malt (2-Row)||30.8%|
|12.00 pounds||Total Grain Weight||92.3%|
|1.00 pounds||Sucrose (Table Sugar)||7.7%|
|1.00 pounds||Total Adjunct Weight||7.7%|
|0.25 ounces||Magnum||60 min||13.5%|
|1.00 ounces||Kent Golding||30 min||5.5%|
|0.50 ounces||Kent Golding||1 min||5.5%|
|1.75 ounces||Total Hop Weight|
|Bastogne Belgian Ale||White Labs||WLP510||2000 ml|
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
|Strike Water Amount:||4|
|Strike Water Temperature:|
|Sparge Water Amount:||4|
|Sparge Water Temperature:|
|OG:||1.075 / 18.2° P|
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