Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
21.9 L |
|
Strike |
67 °C |
67 °C |
60 min |
|
11 L |
|
Sparge |
75 °C |
-- |
10 min |
Starting Mash Thickness:
3.13 L/kg
Starting Grain Temp:
65 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Glucoamylase Enzyme
|
|
Other |
Whirlpool |
0 min. |
|
1 ml |
Fermcap
|
|
Other |
Boil |
0 min. |
Yeast
|
Still Spirits - Distillers Whiskey
|
|
Amount:
|
1 Each |
Cost:
|
$ 6.00 / each
$ 6.00 |
|
Attenuation (avg):
|
85%
|
Flocculation:
|
High |
|
Optimum Temp:
|
20 - 35 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
204 B cells required
|
|
|
$ 6.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Dayboro Town Water Supply
Notes
When the water reaches 65°C, slowly add the 8kg Malt and mash for 60 minutes.
After 60 minutes ramp the temperature up to 75°C for the mash out.
Recirculate the wort at 75°C for 10 minutes.
Sparge with 11 L of water. This water must be at 75°C.
Add 5-10 drops of Fermaid to wort and boil for 30 minutes.
Near end of boil add Dextrose and stir to dissolve.
Allow temperature of wort to drop below 65°C, then add the Distiller’s Enzyme Glucoamylase and hold at 50-60°C for 60 minutes to saccharify the starch.
Cool wort to 25°C into fermenter and pitch the Whiskey Distiller's Yeast.
Ferment at 20-35°C until fermentation stops.
Add Turbo Clear to the fermenter for the clarification process.
Wash is ready for distilling after settling for 2-3 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-05-27 23:31 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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