Fermentation History
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Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.3 gal |
|
Strike |
120 °F |
115 °F |
15 min |
|
|
|
Strike |
154 °F |
154 °F |
60 min |
Target Water Profile
Balanced Profile
Notes
Dough in at 115°F (46°C) and hold 15 minutes. Then raise the temperature to 154°F (68°C) and mash for 60 minutes, targeting a mash pH of 5.58. Lauter, sparge, and boil for 60 minutes, adding hops at the indicated times.
Chill wort to 56°F (13°C) and ferment at that temperature for 17 days. Allow the fermenter to naturally rise to room temperature for a 2-day diacetyl rest. Do not cold crash.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-09-23 16:07 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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