Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
50 min |
10.6 |
100% |
|
20 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
9 qt |
Strike water 125 F |
Temperature |
-- |
118 °F |
15 min |
|
5 qt |
Beta-(If using Acid Malt, add at this rest) |
Infusion |
-- |
146 °F |
30 min |
|
4 qt |
Alpha |
Infusion |
-- |
158 °F |
60 min |
|
4 qt |
Mashout |
Infusion |
-- |
168 °F |
10 min |
|
1.5 gal |
170 |
Sparge |
-- |
170 °F |
30 min |
Starting Mash Thickness:
1 qt/lb
|
Target Water Profile
Balanced Profile
Notes
113 F (43C) "This rest emphasizes the ferulic acid esterase which increases the ferulic acid content of the wort. This ferulic acid, which is present in both wheat and barley malt, is converted to 4-Vinylguaiacol (4VG) by the Weissbier yeast. 4VG gives the beer the clove flavor and aroma. If this rest is used the acidulated malt should be added once the Maltose rest temp is reached since the ferulic acid esterase has a pH optimum that is above 5.7. The higher pH also limits the activity of the protoelytic enzymes." -Braukaiser.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-11-07 12:55 UTC
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|
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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