Gypsum 1.5 g
Calcium Chloride 1.5 g
Epsom Salt 0.5g
Canning Salt 0.3 g
1.5 mL Acid
10 Hours Before
- 3.6 grams dextrose
- 7.2 grams dry bread Yeast
Right Before Mash
- 1.0 grams dextrose
- 2.0 grams dry bread Yeast
Start Burner
Once Hit Mash Temp
- 1.02 g of SMB (Using 60 mg/liter @ 17 liters)
- Wait 5 minutes for SMB to mop up O2
- 0.70 grams Brewtan in 10 mL slurry
- 0.83 grams Cinnamon Verum
Boil
- 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
- 1.625 grams Irish Moss in slurry @ 15 Min
- 1.43 grams Wyeast Nutrient in slurry @ 10 Min
Condition Malt with pinch of SMB in 1 oz water
Estimated Mash ph = 5.34
Aerate with pure O2 for 30 sec @ 1.0 lpg (maybe)
Actual Mash pH =
Pre-boil Gravity =
Pre-boil Volume =
Post Boil Gravity =
Post Boil Volume =
Final Gravity =
Post Boil Sludge = 0.625 gal
Into Fermenter =