Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
(a) Beta Amylase and Alpha Amylase activity window (90 mins) |
Strike |
70 °C |
65 °C |
90 min |
|
10 L |
(b) Sparge with 19L of treated water |
Sparge |
78 °C |
78 °C |
10 min |
Starting Mash Thickness:
3.636 L/kg
Starting Grain Temp:
22 °C |
Priming
|
Method: co2
Amount: 0.37 bar
Temp: 4 °C
CO2 Level: 1.9 Volumes |
Target Water Profile
Balanced Profile II
Notes
- The starter must be produced 24 hours prior to the mashing. This is to produce a very fast rapid fermentation with a large population of yeast which defines this beer.
- The starter includes 200g of DME, 400mL of water, 1g of Yeast Nutrient, 1g of Go-Ferm, 100g of Sucrose and 0.1g of DAP, in a 1000mL Schott bottle with a pre-sterilized fermenter.
- Boil for 15 minutes and place the pot (covered with foil) in a bowl of ice to chill very quickly.
- Sterilize the Schott bottle and pour in broth. Ensure that temperature is between 25-35 degrees Celsius. Pitch the Fermentis US-05 yeast and stopper the fermenter.
- Record original gravity and notate down
- Ferment for 24 hours to build up a population of yeast and then cold crash in fridge overnight. Decant 90% of the supernatant and concentrate the yeast cells behind. Reconstitute in fresh wort when ready and allow to rest for 2 hours at RT before adding to the fermenter.
- Adjust the water chemistry of 30L of water in a 35L stainless steel induction pot. This can be prepared in a keg or fermenter beforehand and treated with a campden tablet. Maintain a Cl:SO4 ratio of 1:2. Add 2g CaCl2 and 4g CaSO4 and then 3g of Citric acid dissolved in 50mL of water. If pH overshoots, adjust with sodium bicarbonate. Remove 10L of water for later sparging.
- Begin heating 20L of the prepared water according to the following steps:
(a) Alpha and Beta Amylase midpoint
- heat the water to 65 degrees Celsius (90 mins)
- physically agitate the grains in the water encouraging enzymatic breakdown, break up any dough balls that form.
(b) Sparging - separately sparge 10L of water and recombine (10 mins)
The grain must strike the water and maintain 65 degrees Celsius. Therefore, set the initial temperature at 70 degrees Celsius.
- Boil the mash to 90 degrees Celsius and begin the first bittering hop addition. Follow the hop schedule in this procedure.
- At 15 minutes left in the boil, add:
- A whirlfloc tablet (1x)
- Irish moss - rehydrated (2g)
- Yeast nutrient, Diammonium phosphate (0.5g) and Go-Ferm (8g each)
- Any necessary sugars
The immersion chiller should also be added at this stage to sterilize and prepare for flameout.
- At flameout, the immersion chiller is started and temperature is reduced. Keep the whirlpool flowing from the recirculation pump.
- Once the temperature has reached 20 degrees Celsius, add the concentrated yeast starter and seal the pressure fermenter. The pressure fermenter should have been previously prepared by alkaline cleaning/scrubbing and then acid sterilizing and flushed with CO2.
- Ferment at 1 bar pressure for 7 days. Liquid-Liquid transfer into a new pressure fermenter that contains 50g of Dry hops in a hop bag. Further ferment for another 7 days. Optionally, hops can be placed in a magnetically held bag inside the roof of the fermenter with a stronger outer magnet holding it above the waterline. Remove magnet on outside of fermenter after 2 days to High Krausen dry hop.
- Cold crash beer for 2 days at 4 degrees Celsius at 200kpa (closed). Liquid-Liquid transfer to a stainless steel Cornelius keg (19L) and serve on tap at 4 degrees Celsius and 35kpa pressure.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-15 05:54 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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