Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
7.6 gal |
Strike = 154 |
Infusion |
-- |
150 °F |
90 min |
Starting Mash Thickness:
4 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1.65 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
1.40 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
3.10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
1.80 g |
Slaked Lime
|
|
Water Agt |
Mash |
1 hr. |
1.80 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
28 g |
Sea Salt
|
|
Flavor |
Boil |
30 min. |
4.50 g |
Fermax
|
|
Other |
Boil |
10 min. |
0.50 g |
Irish Moss
|
|
Fining |
Boil |
10 min. |
500 g |
Dried Gooseberry
|
|
Flavor |
Secondary |
7 days |
1.50 oz |
Dried Orange Peels
|
|
Flavor |
Secondary |
7 days |
2 g |
Gelatin
|
|
Fining |
Kegging |
2 days |
Priming
Method: co2
Amount: 18.89 psi
Temp: 42 °F
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
1) Add phosphoric acid to get pH down to 4.5, before adding the probiotic capsules.
2) Wait for the pH to drop to 3.3, before resuming boiling.
3) Use 100ml slurry.
4) Use hop bag for the fruit & peels.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-08-01 07:55 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Back To Top