Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
42 L |
|
Infusion |
60 °C |
68 °C |
90 min |
|
42 L |
|
Strike |
73 °C |
67 °C |
60 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
20 °C |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
|
2tsp Calcium Chloride, 2tsp Magnesium Sulphate ( Epsom ) , 2 tsp Calcium Sulphate ( Gypsum ) and 1/4 tsp of Bicarbonate of Soda ( baking soda ) into mash. With this grist mix/ mash gave pH of 5.3 at end of mash. |
|
Mash Chemistry and Brewing Water Calculator
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Notes
Run 40L Water from kettle at 88C into Mash tun at 1330 Mon 2/12. Sitting at 82C at 1345 after transfer.80.3C at 1420. 76C at 1900. 74.0C at 1830.
Get HLT up to 75C start recirculating mash water. Dough in at 0830.
Add 2 tsp each of Calcium Chloride, Epsom and Gypsum and 1/4 tsp Bicarb of Soda at 0850 temp of mash at 68.8C. Turn off recirc and let settle while taking Jimmy for a walk.
Mash temp sitting at 69C at 0940 start up recirc again with HLT at 66C - raise HLT setting to 67C. Drop to 64.8C at 0948 then slowly rise. 67.7C at 1010.
pH 5.3 end of mash - spot on.
Start transfer to Kettle at 1032 and collect 74L. Kettle on at 1040.
Start to boil at 1125. Good vigorous rolling boil at 1140.
Add 15gmas Pacific Jade at 1215 and set timer for 60 mins.
Add 75g Amarillo, 75g Simcoe and 50g Zythos at 1305 for 10mins. Turn off kettle at 1315. Allow temp top drop to 98C then run counterflow for 5 mins to sterilise then turn on cold counterflow at 1332. Turn off cold c/flow when 75C at 1340. Add whirlpool hops at 1340 ( 75g Simcoe, 75g Amarillo, 50g Zythos ) and w/pool for 30 mins ( new whirlpool attachment from Sean fitted with tap where Thermometer was - gives a better/ stronger whirlpool ).
Turn cold water counterflow back on at 1410 at 70.2C. Turn off cold c/flow at 1430 and let rest for 30mins reading 42C on PID.
Start runoff to small SS fermenter at 1505 collect 20L.
First OG check reads 1052 + 75% efficiency.
Start runoff to Large SS at 1525 collect 37L top up from HLT to flush and bring up to 40L - OG 1050 very close to small SS.
Pitch yeast US05 at 1910 - large SS ( 58gms ) at 21C and small SS ( 27gms ) 22.8C. Stir vigorously.
Go well 2406.
Wed 4/12 no bubbling in either at 1200.
1500 still nothing from LSS but SSS small bubbles every 2 secs. 1820 still no action on LSS. Inspection shows nice yeast crop on top with delicious smell and after closing lid some good bubbling. SSS small burst every 1 sec. 2045 LSS good blast every 4 sec. SSS small bubbles every second.
Thu 5/12 both good continuous bubbling. LSS 20.1C, SSS 19.9C.
1400 SSS 19C LSS 20C drop setting LSS to 19C ( was 20C ).
Fri 6/12 LSS temp 18.9 bubbling a good burst every second now gravity 1024-26. Delicious clean smell and taste in range of apricot, peach and maybe mango. Low bitterness. Good bright yellow/ orange colour. Some haze still but very bright.
SSS temp 19C gravity 1026. lesser bubbling than LSS faster smaller almost continuous bursts. Delicious and clean as above with maybe a very slight citrus tang. Great color still hazy but very bright.
Sat 7/12 Add 100gms Riwaka to SSS for Dry Hop.
Add 140gms Citra and 100gm Simcoe to LSS for Dry Hop.
Give both a good shake/ rotate to get bubbling going and expel any O2.
1400 LSS medium burst every 6-8 seconds - gravity around 1012 luscious stonefruit taste with light bitterness very rounded.
LSS small burst every 2 seconds - gravity 1012-14. Luscious rounded stonefruit taste with a hint of Riwaka coming through.
Both temps 19.6C adjust setting of both to 20.5C to allow rise.
Mon 9/12 both 20.4. Dump 1L sloppy and thick hops mostly by look from each. SSS bright looking and smell taste of Riwaka with good citrus bitterness. LSS bright but more hazy with more stonefruit and Melon/ Pineapple?? smell and taste good citrus bitterness very slight hop burn.
Tue 10/12 LSS 20.9C dump 1 litre thick trub. Still bright but hazy tropical smell and taste intensifying.
SSS 20.9C dump 600ml sloppy trub. Riwaka/ tropical smell and taste just getting better.
Drop temp setting of both to 15C.
Wed 11/12 LSS 15C dump 1litres thickish hoppy trub then add 100gms Epic Cascade. SSS 15.8C dump 1L sloppy trub then add 50gms Epic Riwaka. 1750 LSS 15.3C and SSS 15.6C - give each a quick blast of 10psi CO2 into dump valve to disperse hops and any yeast and allow to settle for a few days before Cold Crash.
Thu 12/12 Drop temp setting on both to 6C. Both tasting great
Fri 13/12 SSS 6.1C tasting fantastic clearing. LSS 6.8C a lot of hops coming through tap. Still great taste.
Fir 13th. SSS 6.1C tasting fantastic and clearing. LSS 6.8C a lot of hops coming through tap still tastes great.
Mon 16/16 LSS 6.7C tasting great still some clearing would be better. SSS 6.1C lovely Riwaka taste and clearer than other.
Tue 17/12 drop temp setting on both to 3C. Dump 1L thick hop trub LSS and .5L sloppier hop trub SSS. 1720 LSS 3.5C and SSS 4.9C. Both still tasting great SSS quite a bit clearer.
Wed 18/12 LSS 3.5C much cleaner and brighter with good unfiltered IPA look. Taste and smell sensational with lovely citrus and mango/ apricot tropicals. SSS 3.0C a bit clearer than LSS, still nice unfiltered IPA look. Less Riwaka on nose but plenty in taste - Yum.
Thu 19/12 transfer LSS to small keg A collect 8.5L, transfer to small keg B collect 8.5L then transfer to keg 2 collect 17.5L giving Total 34.5L from 40L start.
Yransfer from SSS to Keg 3 collect 16.5L from 20L.
Total from both brews is 51L ex 60L.
Last Updated and Sharing
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- Last Updated: 2024-12-18 23:32 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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