4.75 gal Distilled Water
PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min
PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min
PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min
Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.
Add minerals after initial boil
Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL
Est mash pH = 5.33 (5.38 with no acid)
Once boiled for 5, then chilled to strike temp
- 1.62 g of SMB (Using 90 mg/liter @ 18 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
Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2
Post Boil Gravity =
Post Boil Volume = 3.5 gal
into ferm vol = 2.75 gal
Final Gravity = 1.060
post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)