recipe:
anyone have thoughts on improvements to make?Batch Size: 5.50 gal
Boil Size: 8.04 gal
Estimated OG: 1.081 SG
Estimated Color: 18.4 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.50 %
5.00 lb Vienna Malt (3.5 SRM) Grain 31.25 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 6.25 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.25 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 6.25 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.13 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.13 %
2.00 oz Saaz [4.00 %] (60 min) Hops 22.8 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.25 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 15.00 lb
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Double Infusion, Medium Body
Step Time Name Description Step Temp
45 min Protein Rest Add 3.38 gal of water at 132.1 F 122.0 F
35 min Saccrification Add 3.00 gal of water at 197.3 F 154.0 F
10 min Mash Out Add 2.63 gal of water at 205.6 F 168.0 F
edit note: i would likely just do a sacc rest as i am lazy and have never done a protein rest before.
