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Patersbier – Belgian Single
Grain bill
| Weyermann Barke Pilsner Malt | 4.3 kg | 82.7% |
| Weyermann Vienna Malt | 0.9 kg | 17.3% |
Adjuncts
| CaCl2 | 4 g |
| MgSO4 | 2 g |
| CaSO4 | 1 g |
| Cane Sugar | 350 g |
| Yeast Nutrient | 5 g |
| Whirlfloc | 1 g |
Hop schedule
| Hop | 60 min | 15 min | 5 min |
|---|---|---|---|
| Riwaka | 20g | 20g | 25g |
Yeast
| Lalbrew Abbaye | 1 packets |
Water additions
| Lactic Acid | 3 g |
Process parameters
- Mash
- 65 °C / 60 min
- Strike
- 16 L
- Sparge
- 16 L at 75 °C
- Pre-boil
- 29 L
- Boil
- 75 min
- Post-boil
- 23 L
Fermentation schedule
| Primary Fermentation | 18 °C · 2 days |
| Primary Fermentation | 18 °C · 6 days |
| Primary Fermentation | 24 °C · 4 days |
| Cold Crash | 24 °C · 2 days |
| Cold Crash | 20 °C · 2 days |
| Conditioning | 4 °C · 2 days |
Patersbier – Belgian Single
My second Euroclash beer for 2025, brew went roughly to plan – slightly higher OG than I’d aimed for.
Transferred to keg for carbonation, plus 1x 750ml shake carb, and 3x 750ml sugar dropped and bottle conditioned.
Taste test – very fresh and strong aroma, some banana notes, decent hop presence – it has promise..
Fermentation notes
ferment @ 18C for 48hours, raise 1C every 24hours to max 24C