Batch 68: Table d’Or

This is the second iteration of a Belgian single style ale I’ve tried, the first being a very successful collaboration with Cory Day. I kept the grist very much the same; the only real change was the yeast.

Brew date: February 16, 2020
Bottling date: March 15, 2020

84% Pilsner malt, Weyermann (3.77 kg)
8% Vienna malt, Weyermann (0.32 kg)
4% Flaked oats (0.16 kg)
4% Flaked wheat (0.16 kg)

40g Bohemie @ 60 min
50g Saaz @ 5 min
15g Citra @ 5 min

Escarpment Labs – Dry Belgian (1.5L starter; older pack)
Temperature: ambient (68-73F)

Mash Schedule:
Mash in at 55C for 15 min (16L mash liquor)
Raise to 65C for 65 min
Mash out at 75C; sparge with 14L of 72C water

Water Additions from Vancouver water (near-RO):
3g gypsum
7.5g Lactic Acid

OG: 1.037 (Target: 1.040)
FG: 1.004 (Target: 1.003)
IBU: 41
ABV: 4.3%

Bottled with 3.2 vols (150g sucrose)