Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.92 gal |
|
Strike |
166 °F |
152 °F |
60 min |
|
4.15 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
65 °F |
Target Water Profile
Henrico County RO water
Notes
Dough in with 4 gallons (15.1 L) of 100° F (38° C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash out at 172° F (78° C). Slowly run off the sweet wort, sparging as necessary, to collect 8 gallons (30.3 L). Boil hard for 2 hours. Let wort rest 30 minutes, then rack and chill to 45–50° F (7–10° C). Oxygenate and pitch a large starter of yeast. Ferment for two weeks or until finished. Slowly chill to 28° F (–2° C), then rack again. Lager at 35° F (2° C) for 18 weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-01-28 15:14 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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