Making a brew inspired by my visit to the Cantillon brewery. I will brew 30L of wort and leave it out overnight at a time when the daytime highs are around 15C and the overnight lows are around 5C.
For the wide-open topless fermenter, I will use my stainless steel keg-washing sink. See attached photo.
I'll base the wort on my existing lambic but maybe not go whole hog with the turbid mash, aka weirdo decoction, schedule. So maybe more like the Hayloft Wheat Ale. Some kind of combo with a good chunk of wheat and the rest probably pils maybe a bit of light munich.
Setting efficient @ 62% for this one. Same as the Hayloft Wheat ale.
This is the Hayloft mash schedule:
Mash
--at this point, HLT is full @ 44L--
Start with infusions...
- Protein rest [122F]: Dough in 20L of water @ 136F for a strike temperature of 122F. Let rest 20 min.
- Gelatinization [137F]: Add 6L of boiling water for a strike temperature of 137F. Let rest 10 min. (Remove the 6L from the HLT and boil separately because HLT will not be at a boil when you need this water.)
...and then proceed using the HERMS unit
- Beta [150F]: Let rest 30 min.
--Top up HLT: add 15L water, so total HLT water = 59L--
- Alpha amylase [158F]: Let rest 30 min
- Sparge [168F]: Sparge with remainder or water from HLT (33L).
