Biere de Burg

Recipe Supplied by: 
Samuel Fisk

11lbs Wyermann Bohemian Pilsner Malt
1.5lbs Belgian Aromatic Malt
7 gr Calcium Chloride, 1/2 tsp non-iodized salt
Mashed
131 x 20 minutes
148 x 45 minutes
154 x 15minutes
165 mash out

0.5oz. German Brewer's Gold (pellet) @ 70m
0.5oz. French Strisselspalt (pellet) @7m
0.25 US Hallertau (whole leaf) @ KO

from 2L starter WLP029 Kolsch and WLP036 Dusseldorf Alt yeast.  Primary fermented at 62 to 64 degrees
OG - 1075
FG - 1014

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