6Kg gladfield NZ pils
600 cara-pils
50 cara-abbey
50 cara-belg
32g Wakatu
12g Wakatu at 15, 1g Koppa floc.
2 g citric to adjust mash pH to 5.4sh. No other water adjustments (No campden tablet)
Candi Sugar
400G sugar, gallss of water, 2.5g Wyeast yeast nutrient, 2.5g Lime
Start La Trappe culture on plate and scaled up over 4 days to 450ml
fermenting at 21.5C
11L glass, blonde
15L plastic dark
1.5L caraffe mix – overflow
Dark 1.050 at 35c
Blonde 1.040 at 35c