Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.5 gal |
full volume biab |
Strike |
150 °F |
150 °F |
-- |
|
7.5 qt |
Mash |
Steeping |
-- |
146 °F |
60 min |
Priming
|
Method: co2
Amount: 30.78 psi
Temp: 68 °F
CO2 Level: 2.7 Volumes |
Target Water Profile
Light colored and malty
Notes
7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet.
146-148F mash temp, 60-90min until fully converted.
Target 5.2 mash ph, add lactic acid accordingly.
Boil 60min.
Add hops, yeast nutrient and whirlfloc.
Chill to 70F.
Transfer, oxygenate for 1min, pitch yeast and Ultraferm.
Add dry hops at peak fermentation in standard FV or
3 days before packaging if you can minimize oxygen.
Ferment at 65-68f 7days.
Diacetyl rest 2 days at 70f.
Once D test is passed, close transfer to keg.
Closed transfer gelatin to chilled keg, allow 2 days to clear
Optional; backsweeten with monk fruit extract to taste.
Carbonate high at 2.7 vols
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-03-06 05:35 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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