Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
26 L |
Mash |
Temperature |
72 °C |
66 °C |
60 min |
|
8 L |
Sparge until pre-boil volume of 25L |
Sparge |
66 °C |
75 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Protafloc
|
|
Fining |
Boil |
15 min. |
|
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: sucrose
Amount: 144.6
Temp: 20 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Balanced Profile
Notes
Boil for 1 hour.
Liquor back once the boiling is done to reach correct size for fermentation.
Chill wort to 18 degrees celsius, measure OG and liquor back until it reaches intended OG on the recipe, then add yeast.
2 weeks fermenting.
2 weeks bottle conditioning.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-01-30 20:12 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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