Brew Date: 08-09-2018
Adjuncts: 3g Bitter Orange Peel (10 min)
Calc OG: 1.055 BE: 75% DP: 128 SRM: 6 IBUs: 35 TGW: 2.0 lbs.
Yeast: Belle Saison
• Target Water Profile: Ca=50 Mg=10 Na=16 Cl=70 SO4=70
• Target Mash pH = 5.5, Actual Mash pH = 5.8, Post-fermentaion pH = 4.4
Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 160F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 5g Magnum, boil for 50 min. Add 3g UK East Kent Goldings, Bitter Orange Peel, and flocculant, boil for 10 min. Turn off heat. Chill pot to 62F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.057
Pitch yeast. Fit air-lock.
Fermenter is at 64F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 2 more weeks.
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.001 ABV = (1.057 - 1.001) x 131.25 = 7.3%
Add priming sugar: 24g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.