DAS Landlady

DAS Landlady
1.044 - 1.009
4.6% ABV
33 IBU

The Malts:
29 lbs Golden Promise
.5 lb Roasted Malt

6ml Lactic Acid in Mash

Hops:

1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min

Water:
9.6 gallons Strike Water:

Crawford Water:

Yorkshire Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45

Landlady Water:

Additions:

Gypsum: 7.8g per 15 gal

CaCL: 9.4g per 15 gal

Epsom: 9.4g per 15 gal

Brewday Notes:

Strike Temp: 160 (high again. had to add water to mash)

Mash Temp: 153

Total Boil Volume: 18.75 gal

Preboil Gravity: 1.045

Post Boil (90 min) volume: 16.75 gal

Dilution:

11.75 gal = 1.053

12.50 gal = 1.049

14.00 gal = 1.047

15.00 gal = 1.044

O.G. 1.053

Yeast / Fermentation:

Two Five Gallon Fermenters:

Wyeast 1469 - Fermenting (68 - 72 degrees)

One Five Gallon Fermenter:

No Crap on Tap

1.068 - 1.000

9% ABV

not cut with water, then added 24oz Pinella (boiled in wort for 10 min): 1.068

Belle Saison (Dry) - Starting out (68 -72) then moving to ambient outside fridge (which may be very similar temp)

One Five Gallon Fermenter:

bucket

t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire (fermenting at ambient temp (68 - 78)) 

Transferred to glass carboy about three weeks later along with stir plate culture (malt and apple juice) of dregs from Gueuze Fond Tradition , Oude Gueuze Boon Black Label, and Bluberry Farm Brett Belgo IPA