2000 ml starter. Manufacture date on yeast packet was November 2015 (!). Will do a two step starter to build cell count.
Woah. Attenuated much more than I would have imagined. 1.070 to 1.008 in 12 days. Hope it's not too dry. Should have taken a gravity reading at 7-8 days.
Followed 1 degree every day schedule from pitching temp at 64 degrees to 71 degrees for first 7 days. Finished out at 71 for final week. Still, should have taken reading after 7-8 days and halted fermentation at 1.010 or so.
Lost 3-4 gallons to a malfunctioning ball valve. SHIT! Tasted good in this early stage. Will make again. Dammit.
|10.25 pounds||Belgian Plisen Malt||78.5%|
|2.00 pounds||German Dark Munich Malt||15.3%|
|0.75 pounds||Belgian Caravienne Malt||5.7%|
|0.06 pounds||British Black Patent Malt||0.5%|
|13.06 pounds||Total Grain Weight||100%|
|1.00 pounds||Sucrose (Table Sugar)|
|1.25 ounces||Kent Golding||60 min||5.0%|
|1.25 ounces||Total Hop Weight|
|Antwerp Ale||White Labs||WLP515||2000 ml|
Mash profile for most well-modified malts.
|1||Mash In||75 min.||150°F||
Add 100% of mash water at 162° F / 72° C
Filtered through standard charcoal system.
|Str Water Amt:||4.3|
|Str Water Temp:|
|Sp Water Amt:||5|
|Sp Water Temp:|