Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8 L |
Doughing-in |
Temperature |
40 °C |
40 °C |
20 min |
|
|
Protein rest |
Temperature |
52 °C |
52 °C |
15 min |
|
|
Maltose Rest |
Temperature |
63 °C |
63 °C |
45 min |
|
|
Saccharification rest |
|
72 °C |
72 °C |
20 min |
|
|
Mashout |
|
77 °C |
77 °C |
20 min |
Target Water Profile
Balanced Profile
Notes
Honey was given 50% in the mash and 50% in the fermentor.
Since the calculator goes off when using honey as late addition I didn't mention this in the field.
Boiling the honey will cause caramelization and possibly non-fermentable long-chained sugars. It is intended for a certain amount of the honey but not for all of it, that's why it is split.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-03-03 06:16 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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