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Turbid Mash Home Brew

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 120 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 80% (brew house)
Source: funkfactorybrewing
Calories: 131 calories (Per 330ml)
Carbs: 7.6 g (Per 330ml)

Created: Saturday October 6th 2018

Original Gravity:

1.044

Final Gravity:

1.002

ABV (standard):

5.6%

IBU (tinseth):

3.8

SRM (morey):

3.7

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pilsner5 kg Pilsner	37	1.6	69%
2.20 kg	Belgian - Unmalted Wheat2.2 kg Unmalted Wheat	36	2	30.3%
50 g	Belgian - Special B50 g Special B	34	115	0.7%
7.25 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
100 g	Aged hops to kettle #1100 g Aged hops to kettle #1 Hops		Pellet	1.5	Hopback at 98 °C	60 min	3.75	100%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Aged hops to kettle #1 (Pellet)		3.75	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.2 L	Mix all the grain (18c) for 15-20 min, rest at 45c for 10 min.	Infusion	--	56 °C	20 min
	1* Rest at 45c for 10 min.	Temperature	--	45 °C	10 min
2.8 L	Boiling water added to bring the mash to 57c.	Infusion	--	100 °C	6 min
	2*Rest	Temperature	--	57 °C	6 min
	1.5L is transferred to kettle #2 --> is heated to 80C.	Decoction	--	57 °C	5 min
3 L	Boiling water added to bring the mash to 65c.	Infusion	--	100 °C	10 min
	3* Rest	Temperature	--	65 °C	45 min
	In ~35 min. 6L is transferred to kettle #2--> is heated to 80C.	Decoction	--	65 °C	--
4 L	Boiling water added to bring the mash to 72c.	Infusion	--	100 °C	10 min
	4* Rest held at 72c for 20 min.	Temperature	--	72 °C	20 min
	Pull first runnings (7.5L) to kettle #1. begin heating of this kettle for the boil.	Decoction	--	72 °C	--
	Transfer the contents of kettle #2 (7.5L) back to the mash tun. At this time the contents of this kettle has reached 80c.	Infusion	--	80 °C	--
	Mash held at 75C for 20 min. recirculate the wort in the mash tun to clarify.	Temperature	--	75 °C	20 min
43 L	split wort between the two kettles as it runs off.	Sparge	--	85 °C	--
Starting Mash Thickness: 1.3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
9 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
8 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Med
Optimum Temp:	19 - 22 °C	Starter:	No

cooling overnight, and dregs.

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

7.2L
Water @ 56C @ Infusion.
It takes 15 to 20 min to mix all the grain and water.
This results in mash temperature of 45C.

              <br />
                  |<br />

mash held at 45C for 10 min.

                  |<br />

Water @ 100c -->In ~6 min.
Enough water (2.8L) is added to bring the mash to 57C.

                  |<br />

In ~5 min. 1.5L is transferred to kettle #2-->

                  |<br />

1.5L in kettle #2 is heated.
During the heating it never reaches 100C.

                  |<br />

Water @ 100C -->In ~10 min.
Enough water (3L) is added to bring the mash to 65C.

                 <br />
                 |           <br />
                <br />

In ~35 min. 6L is transferred to kettle #2 -->

an additional 6L is added to to kettle #2 and the heating of this
kettle continues. (80C)
```
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```
Water @ 100C -->In ~10 min.
Enough water (4L) is added to bring the mash to 72C.
```
 
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Mash held at 72C for 20 min.
```
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```
Pull first runnings (7.5L) to kettle #1.
begin heating of this kettle for the boil.
```
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```
Transfer the contents of kettle #2 back to the mash tun.
At this time the contents of this kettle has reached 80C
```
 
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The mash is now at 75C.
```
 
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Mash held at 75C for 20 min.
```
 
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```
Recirculate the wort in the mash tun to clarify.
```
 
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Sparge with 43L of 85C water
```
 
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Split wort between the two kettles as it runs off.
kettle #1 will contain 36L total (including the 7.5L previously put there) kettle #2 will contain 17L total.
```
 
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```
Add 100g aged hops to kettle #1 only.
Heat both kettles to boiling and allow the volume to be reduced by nearly 25% to yield a full batch size of 40L total between the two kettles. The contents of the two kettles are blended together before cooling overnight.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-10-14 17:44 UTC

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 for

Gallons

Cost by

Final Yield

	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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