Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.8 qt |
|
Infusion |
-- |
122 °F |
30 min |
|
3.2 qt |
|
Infusion |
-- |
149 °F |
90 min |
|
4 qt |
|
Sparge |
-- |
170 °F |
30 min |
Starting Mash Thickness:
1.2 qt/lb
|
Notes
Made a 48 oz, 24-hr starter about 1.040 OG with additions of 7 g citric acid, 1 tsp fage 2%, couple Tbsp active sourdough starter, and ~ 1/4 cup unmilled 2-row.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-03-27 22:01 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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