Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 L |
(a) Protein rest, (b) Beta Amylase digestion, (c) Alpha Amylase digestion |
Strike |
62 °C |
62 °C |
-- |
|
3 L |
|
Sparge |
78 °C |
78 °C |
10 min |
Priming
|
Method: co2
Amount: 0.66 bar
Temp: 2 °C
CO2 Level: 2.45 Volumes |
Target Water Profile
Balanced Profile II
Notes
- Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.
- The mash involves steeping all the grain in 28L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 3L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62 degrees Celsius and hold this temperature for 40 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70 degrees Celsius and hold this temperature for 1 hour.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 5 minutes. Remove after 5 minutes has elapsed.
- Allow the grain to drain the mash back into the mash tun. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield.
- Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.
- At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.
- At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.
- Continue the circulation process to aid in aeration.
- The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.
- Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.
- Dry hop AT High Krausen (Day 2). Slowly relieve pressure without causing over-foaming. Dry hop directly onto the Krausen and reseal the fermenter and bring back to 1 bar of pressure.
- Ensure that a secondary pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Clean and sanitize this new fermenter and then transfer the primary ferment into new secondary fermenter via Liquid line/Gas line transfer. Ensure that the primary fermenter is kept under an equilibrium of constant 1 bar pressure so as to not cause yeast cake unsettlement. Discard trub from primary fermentation.
- Pressurise to 2 bar and store/condition for 5 days before kegging.
- Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 2 degrees Celsius and 0.5bar.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-03-31 08:32 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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