Beer brewed with fellow Club DOZE Team Altbier members for internal club team competition.
OG: 1.052
FG: 1.007
Est. ABV: 5.91%
Beer brewed with fellow Club DOZE Team Altbier members for internal club team competition.
OG: 1.052
FG: 1.007
Est. ABV: 5.91%
Brew date: 13 Aug. 2022
Kegging date: 5 Sept. 2022
Final yield in keg: 4.5 gals.
SRM: ± 14
OG: 1.075 FG: 1.008
ABV: 8.79%
INGREDIENTS
0.5 lb flaked oats
2 lbs Vienna malt
6 lbs Brewmaster ultralight liquid malt extract
1 lbs Briess Bavarian Wheat dry malt extract
12 oz white sugar @ 60 mins
3 oz. Czech Saaz hop pellets (4.5% AA) @ 60 mins
1 oz. German Tettnanger hop pellets (4.4% AA) @ 20 mins
1 oz. Czech Saaz hop pellets (4.5% AA) @ 0 mins
0.5 oz Kent Goldings hop pellets (5.5% AA) @ 0 mins
0.5 oz. fresh mandarin orange peel @ 0 min
0.25 tsp. ground black pepper @ 0 min
0.25 tsp. turmeric powder @ 0 min
292 grams orange blossom honey @ 0 mins
1 pack White Labs Saison Ale Yeast WLP565
0.5 oz. Kent Goldings hop pellets (5.5% AA) @ dry hopping
PROCEDURE
Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.
Added malt extract. Pre-boil volume 6.5 gals.
Proceeded with remaining additions as scheduled.
Pitched yeast at 79 F. Fermented for 23 days between 71 and 75 F.
Ingredients
90 minute boil.
Pitched yeast at 74°F ( 23 °C). Fermented 48 days at 64-70°F (17-21°C). Dry-hopped on day 41, kegged on day 48.
Allowed to rest 5 weeks in keg at room temperature, and 12 weeks at 45°F (7°C).
OG: 1.103
FG: 1.028
Est. ABV: 9.84%
Brewed on Nov. 14th, 2020
Pitched yeast at 73°F (23°C)
Fermented for 39 days at temps. ranging from 63°F to 70°F (17°C - 21°C)
OG: 1.044
FG: 1.008
ABV: 4.73%
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Beer at time of kegging |