Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Steeping |
154 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
Yeast Nutrient
|
|
Other |
Mash |
0 min. |
Target Water Profile
Balanced Profile
Notes
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%
DIRECTIONS
Mash at 152°F (67°C) for 60 minutes.
Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.
Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.
After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.
Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.
Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.
BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-11-16 21:19 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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