25g scheduled for May 7, 2022, for a good brew day get together, like before the pandemic. Using up grains and hops in stores, sort of a chef’s special. The plan is to pull off 5g of fresh beer for the crawfish boil.
25# Belgian Pilsner
17# German Pilsner
6# German Wheat
Yeast- Wyeast 3522 (Belgian Ardennes). Dave didn’t have my planned Wyeast 3787 (Trappist High Gravity). [The Ardennes yeast led me down a rabbit hole to Bayard, a magical bay horse from medieval literature.]
Mashed in 4 lb wheat with 1.25g liquor at 127F for protein rest. Raised to 150F and combined with main mash at 146F. Decoct 5g to 157F for 20 minutes then boil for 10. Recombine at 158F for 60 minutes. Gravity on the tame side at 1.040.
Pulled a quart of cleanish yeasty goodness from the Oktoberfest and pitched. ABV 4+%.