Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25.3 L |
Add 6 g. of ascorbic acid. Mash pH 5.4 |
Strike |
72 °C |
66 °C |
60 min |
|
|
|
|
-- |
76 °C |
5 min |
|
5 L |
|
Sparge |
-- |
77 °C |
-- |
Starting Mash Thickness:
4.4 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Servomyces
|
|
Other |
Boil |
3 min. |
|
1 ml |
ALDC
|
|
Other |
Primary |
0 min. |
Priming
|
Method: co2
Amount: 0.69 bar
Temp: 2 °C
CO2 Level: 2.5 Volumes |
Target Water Profile
Balanced Profile
Notes
Fermentation schedule:
Start fermenting at 18°C
Day 2 go to 19°C
Day 3 go to 20°C
Day 5 go to 21°C
Day 7 go to 22°C
Day 10 cool to 16°C
Day 12 drop off sediments and add the first dry hop.
Day 13 add second dry hop.
Day 16 transfer in brite tank, add 6 g. of ascorbic acid and cool down (cold crash) to 3°C
Day 17 carbonate 24 hours at 20 PSI.
Day 18 reduce CO2 to serving pressure.
OG: 1.054
FG: 1.010
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-08-26 14:08 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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