Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.1 L |
steep grains at 71C for 30 mins in 1.3L water, sparge with 0.65L water, then boil for 15 mins, shut down heat, steep ginger and sugars for 30 mins, then cool down, add to fermenter and top up vol to 3.8L |
|
71 °C |
71 °C |
-- |
Starting Mash Thickness:
4.2 L/kg
Starting Grain Temp:
30 °C |
Priming
|
Method: dextrose
Amount: 25 g
Temp: 20 °C
CO2 Level: 2.7 Volumes |
Target Water Profile
Balanced Profile
Notes
After cold crashing, on bottling day, for backsweetening:
Boil 100ml water, then remove from heat.
Stir in sweetener (7.6g splenda) until dissolved, then add both forms of ginger (11ml juice) and steep for 5 minutes.
Strain and add directly to the fermenter. Taste and adjust.
Check pH and taste. pH should be between 3-3.5. Add cream of tartar (reduce pH, 0.1ml at a time) or baking soda (increase pH, 3g at a time) as necessary.
Leave for 2-3 days to marry flavors.
Then bottle (add 25g corn sugar in 100 ml boiled water).
Add tinctures at the time of bottling, 2ml at a time.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-04-13 07:38 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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