Press "Enter" to skip to content

82. Belgian pale ale

3,8 kg Pale malt (Weyermann)
250g Munich II
170g CaraMunich

Mash in at 60°C, mash for 60 min at 67°
2ml lactic acid in mash (pH 5,7), 6 ml in sparge water

38g EKG (5,6%) for 60 min
14g Saaz (3,8%) for 40 min
14g Saaz for 15 min.
4g Klar urt for 10 min.

WLP500 Trappist Ale
OG: 10,2 brix (1.041)
FG: 5,1 brix (1.008)
Bottled September 27 with 150g sugar.

Be First to Comment

Leave a Reply