MD Blaster

YEAST STARTER

None (using dry yeast)

MASH

• WAIT to add crystal malts until 5 minutes left in the mash. Target mash pH is 5.3.
  
• Start with empty MLT
  
• Fill HLT with 8 or more gallons of strike water and heat to strike temp of 170 degrees (F)
  
• Transfer 5 2/3 gallons of strike water to MLT, then CLOSE MASH TUN VALVE (to ensure no mash water goes back to HLT)
  
• Turn off power to HLT (until sparge water is added)
  
• Add mash salts, then dough-in and stir
  
• Add a drop or two of lactic acid to sparge water
  
• After stirring, add remaining sparge water to HLT (temporarily reserving 1 gallon in case needed to cool down mash) and set temp to 153 degrees.
  
• Begin recirc when HLT is at temp
  
• Add crystal malts when there are 5 minutes left in the mash
  
  

  BOIL
  

• No kettle salts
  
• nE=4, T1=75, T2=60, T3=25, T4=10
  
• When there are 25 minutes left in the boil sanitize Tilt hydrometer and rehydrate the Irish moss with just enough RO water to cover it)
  
  

  FERMENTATION
  

• Sprinkle dry yeast directly onto cooled wort (no need to oxygenate when using dry yeast)
  
• Cool wort to 67F
  
• Put sanitized Tilt hydrometer into fermenter
  
• Open ferment (cover loosely with sanitized foil) initially, add airlock just after high Kreusen
  
  

  CONDITIONING
  

  ????
  
  

  PACKAGING
  

• After final gravity is reached, do a CLOSED transfer of beer to oxygen purged keg
  
  

  REFERENCES
  

  https://jansson.us/mashcalculator.html
  J/K = 4000 (MLT Heat Capacity)
  W/K = Default (0.94) (Heat Loss Coefficient)
  
  https://www.homebrewersassociation.org/homebrew-recipe/west-coast-blaster/