Belgian Summer Saison with slight lactic.

Love the color on this beer. One pound of acid malt gives a nice lactic touch.

Recipe Overview
Wort Volume Before Boil: 7.00 US gals Wort Volume After Boil: 5.80 US gals
Volume Transferred: 5.50 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.50 US gals Volume Of Finished Beer: 5.50 US gals
Expected Pre-Boil Gravity: 1.043 SG Expected OG: 1.052 SG
Expected FG: 1.011 SG Apparent Attenuation: 77.4 %
Expected ABV: 5.4 % Expected ABW: 4.2 %
Expected IBU (using Tinseth): 30.0 IBU Expected Color (using Morey): 7.6 SRM
BU:GU ratio: 0.58 Approx Color:
Mash Efficiency: 77.0 %
Boil Duration: 70.0 mins
Fermentation Temperature: 72 degF


Ingredient Amount % MCU When
US 2-Row Malt 7.75 lb 72.1 %
German Sauer(Acid) Malt 1.00 lb 9.3 %
German Vienna Malt 1.00 lb 9.3 %
Belgian Cara 20 Malt 0.50 lb 4.7 %
UK Medium Crystal 0.50 lb 4.7 % 5.2

Hops
Variety Alpha Amount IBU Form When
Czech Saaz 3.1 % 0.67 oz 7.5 Loose Pellet Hops First Wort Hopped
German Perle 8.2 % 0.67 oz 19.1 Loose Pellet Hops 60 Min From End
US Sterling 6.0 % 0.33 oz 3.4 Loose Pellet Hops 15 Min From End

Other Ingredients
Ingredient Amount When
Irish Moss 0.11 oz In Boil

Yeast
White Labs WLP400-Belgian Wit Ale
Water Profile
Target Profile: Antwerp (BE)

Total Calcium (ppm): 41 Total Magnesium (ppm): 20
Total Sodium (ppm): 0 Total Sulfate (ppm): 23
Total Chloride(ppm): 29 Total Bicarbonate (ppm): 184

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (156F)
Step Type Temperature Duration

mash in with 13 quarts at 170 - settled at 156 deg.


Cooled to 100 with outside hose in 10 minutes, then 65 deg in another 5 minutes with re-
circulating ice -water - whirlpool method for quick cooling.


Yeast slurry starter from previous Wit primary - at 4pm on 8/15.
5.5 gal at 1.052.
Ferment temp 71.5
8/16 temp 70, added blow off tube, active yeast!

Racked to keg for secondary, at 1.027 on 8/21 - 6pm ( after 6 days in primary) - clean, malty fruity
aroma/flavor. Released keg pressure every day or so.

Moved to cold conditioning 8/28 (day 13), attached CO2 at 20lbs for 44 degrees.

9/4 - almost fully carbonated, sample, mildly hazy orange color, nice white head, some fruity peach and passionfruit notes, medium-bodied, clean bitterness, some residual sweetness.