Gordon Strong New World IPA

Before the start of the brew day...

• Yeast with starter is up and ready to go
  
• Brew Commander is programmed for the brew
  
  With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.
  
  Now replace the grain basket.
  
  MASH-IN (Start 45 minute timer)
  
  The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.
  
  Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.
  
  Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.
  
  At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash will continue for 30 more minutes.
  
  MASH-OUT
  At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.