Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.22 L |
infusion mash |
Infusion |
83 °C |
73 °C |
60 min |
|
12.949 L |
|
Infusion |
83 °C |
74 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
16 °C |
Target Water Profile
London (Porter, dark ales)
Notes
Total water = 20.17 litres
Added 10 ml of AMS to get ph from 6.75 to 5.75/6.
Mash in
60 mins 7.159l @ 83 cels at1112, mash out 1212. 73 cels, act 71 dropped to 67 cels
15 mins 4l @84 cels at 1212 mash out 1227, 74 cels, act 71 dropped to 67
Sparge start and collection start 1233, first runnings 1.076
Boiling start 1240
60 min Boil start 1317, 15l sg 1.042
1402 protofloc 0.25 tablet
1407 hop 14g savinsky
Boil end 1417 hop 14g savinsky
cool start 1417, 13l.
cool end 1449
transfer start 1450
transfer end 1505, 12.5 l, og 1.046 (1525 after trub seived), lots of hop matter sucked through
Clean up end 1655
27-8-2024 @1530 20 cels, og 1.046, tastes great
28-8-2024 ?0900 20 cels, og 1.032, 1.8 % abv, tastes good, lots of hop matter
@1900 sg 1.012 (fg should be 1.011), so racked about 10l finsished 2100! NO PRIMING
01-09-2024 fg 1.005, , 5.3% abv, tastes great, still not clear
To achieve 1.5 atm priming = 1.5-0.8 (co2 in beer at 23 cels) = 0.7 atm x 1.96g/l = 1.4 g/l,
** 12l x1.4g/l = 16.5 g to prime whole batch**
Actual was 0g of sugar primimg
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-09-01 10:02 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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