Brews

Patersbier – Belgian Single

Brew

Hops

Hop60min15min5min
Riwaka20g20g25g

Grain

  • 4.3kg Weyermann Barke Pilsner
  • 0.9kg Weyermann Vienna

Yeast

1x Abbaye yeast

Water Treatment

4g CaCl2, 2g MgSO4, 1g CaSO4, 3ml lactic acid

Boil Additions

350g cane sugar, 5g YN and 1g WF @10min

Brew

  • Mash in at 65°C with 16L, rest for 60 min at 65°C.
  • Mash out: 10min @ 75C
  • Sparge with 16L at 75°C
  • Preboil size 29L
  • Boil time 75mins
  • Postboil size 25L
  • Fermenter volume 24L

Fermentation

ferment @ 18C for 48hours, raise 1C every 24hours to max 24C

Fermenter Additions

N/A

Carbonation

N/A

Bottled

N/A

Final Volume

N/A

Notes

My second Euroclash beer, brew went roughly to plan – slightly higher OG than I’d aimed for.

26A Belgian Single

Boil
Boil
Transfer and pitch 1x Abbaye