I brewed this several weeks ago…so long ago that I forget exactly when. So it sat in the primary for weeks. Which apparently didn’t harm it at all. Nor did the ants that got into the yeast starter…hehe.
- Batch volume – 6 gallons (ends with 5 gallons in bottles)
- O.G. – 1.069
- F.G. – 1.011
- ABV – 7.58%
- SRM – 17
- IBU – 19.1
- 11.5 lbs. Belgian Pilsner malt
- 2 lbs. Munich malt
- 6 oz. Special B malt
- 2 lbs. piloncillo sugar
- 1.5 oz Saaz (4.00%) @ 60 minutes (whole leaf)
- Wyeast #3538-PC Leuven Pale Ale Yeast
- I made a 2000-ml starter about three or four days ahead of time
- Mash schedule (this was my first ever step mash!): 30-minute protein rest – 12 qts @ 132.5 F for rest at 122 F; 60-minute sacch rest – 8 qt @ 206.5 F for rest at 152 F; 10-minute mash out -10 qt. @ 204 F for rest at 168
- Fly sparged and ran off about 7.5 gallons. Boiled for 90 minutes.
- I recommend adding the piloncillo at about 10 minutes, so as to preserve at least some of the aromatics.
- Fermented at about 72 F for 8 weeks or so. No secondary.
- Bottled with 5.5 oz. of corn sugar – should give about 2.7 volumes of Co2.
Soon to come! The sample was delicious.