Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
15.5 qt |
Dough In |
Infusion |
-- |
152 °F |
60 min |
8.5 qt |
Mash Out |
Infusion |
-- |
168 °F |
10 min |
10 qt |
|
Fly Sparge |
-- |
168 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 tsp |
Gypsum
|
|
Water Agt |
Mash |
-- |
1 tsp |
Calcium Chloride
|
|
Water Agt |
Mash |
-- |
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
2 each |
Whole Clove
|
|
Spice |
Boil |
15 min. |
1 tsp |
Ground Nutmeg
|
|
Spice |
Boil |
5 min. |
Target Water Profile
Light colored and hoppy
Notes
Pitch at 66F and then let free rise through fermentation (+/-78F). When fermentation is complete cold condition for up one week and then keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-04-14 19:18 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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