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Home » Recipes » 2001 Oktoberfest Brew Sessions #4 - Weak Rhude Belgian Single
2001 Oktoberfest Brew Sessions #4 - Weak Rhude Belgian Single
Style:    Class 19A - Belgian & French Ale, Belgian Pale Ale
Brewed by:    Ken & Jen Rhude
Brewed at:    White Rock Campground - Rhude's Cooler System
Batch Size:    18.0 Gallons (US)
Est. OG:    1.050
Actual OG:    1.060
Reported FG:    1.012
Est. IBU:    16.2
Boil Time:    60 mins
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt Belgian 28.0 lbs 88.9%
Special B Malt 1.0 lbs 3.2%
Wheat Malt 0.50 lbs 1.6%
Candy Sugar 2.0 lbs 6.3%
Hops
Name Form Alpha Oz Time
Styrian Goldings Pellet 5.25% 2.0 60
Czech Saaz Pellet 3.5% 1.50 15
Czech Saaz Pellet 3.5% 1.0 0
Yeast
Man. Code Name Type
DeKonink Strain Slant
Chimay Strain Slant
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 155 F (145 actual) 60 minutes Strike 1.21 Qts/lbs
Extras
Notes
     Actual mash rest temp happened at 145F. Tasting notes indicate that the mouthfeel was a bit low and should be fixed by actually hitting the 155F mash temp.
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