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5.5 gal
~15.4 SRM
24 IBU
1.056 ➔ 1.008 = 6.4% ABV
Multistep Mash (70% Mash Eff)
First Step
145°F For 90 Minutes
Second Step
160°F For 15 Minutes
Weyermann Munich Malt Type 1 (6.8°L)
Add 6.55 lbs to the mash tun
+ 1.030 SG / 58.7% of grist
Base Malt
Castle Pilsen Malt (1.9°L)
Add 3.4 lbs to the mash tun
+ 1.016 SG / 30.5% of grist
Base Malt
Dingemans Amber - Aromatic (23.1°L)
Add 12.86 oz to the mash tun
+ 1.004 SG / 7.2% of grist
Specialty Malt
Dingemans Special B (115°L)
Add 4.29 oz to the mash tun
+ 1.001 SG / 2.4% of grist
Specialty Malt
Weyermann Carafa Special Type 2 (450°L)
Add 2.14 oz to the mash tun
+ 1.000 SG / 1.2% of grist
Specialty Malt
Kettle 60 Minute Boil
Willamette (US)
Add 1.16 oz of 6% AAU pellets into kettle before boiling
+24 IBU
First Wort Hop
Piloncillo (7.9°L)
Boil 8 oz for 5 minutes
+1.004 SG
Sugar
Fermentor
Wyeast 3522 Belgian Ardennes
Pitch 2 packs into 69°F wort
Primary Fermentation Ale Yeast
Wyeast 3278 Belgian Lambic Blend
Pitch 1 pack into 65°F wort
Secondary Fermentation Sour Culture