Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
Keep at 65 degrees C |
Strike |
65 °C |
62 °C |
30 min |
|
8 L |
Keep at 65 degrees C |
Strike |
67 °C |
67 °C |
60 min |
|
|
Heat to 72 degrees C |
Temperature |
72 °C |
72 °C |
20 min |
|
|
Heat to 78 degrees C |
Temperature |
78 °C |
78 °C |
10 min |
|
12 L |
|
Sparge |
89 °C |
78 °C |
10 min |
Starting Mash Thickness:
2 L/kg
Starting Grain Temp:
22 °C |
Priming
|
Method: co2
Amount: 0.63 bar
Temp: 4 °C
CO2 Level: 2.25 g/l |
Target Water Profile
Balanced Profile
Notes
- Pitch SAF-US-05 yeast with 200g DME + 100g Dextrose + nutrients and DAP + 400mL of Water in a 1000mL Schott bottle. The broth must be pre-boiled for 10 minutes, chilled and then added tot he pre-sterilized Schott bottle. Ferment under airlock for 3 days to increase the quantity of yeast cells.
- Adjust the salt balance of 30L of water in a clean and sterilized fermenter. Ensure pH is 5.0 and Chloride:Sulfate is 1:2. Pre-treat this 1 day prior with a whirlfloc tablet. Pour out 12L of water into the main mash kettle. Bring to a heat of 65 degrees and an eventual thickness of 2 L/kg.
- Attach the Bazooka screen attachment to the recirculation pump inlet tube. Place this at the bottom of the mash kettle and lay out a grain bag over the pot and peg down the sides to the pot. The grain can be added once the temperature has been reached, and the recirculating water is allowed to run over the grain bed. Follow the mash schedule in this recipe.
- After the mash is completed, drain and sparge grain with the final 10L of water that is pre-heated to 78 degrees.
- Boil mash and begin hopping schedule.
- Add all auxiliary ingredients at 15 minutes prior to the end of the boil:
- Nutrients and DAP
- Sugars
- Whirlfloc and Irish moss
- Clean immersion chiller and add 15 minutes prior to the end of the boil to heat sterilize.
- Flame out and add last aroma hops. Begin immersion chilling and cool to 24 degrees Celsius.
- Pump into a clean and sterilized 30L pressure fermenter. Aerate the wort and then add in the starter of SAF-US-05 yeast.
Close fermenter and allow to reach a pressure of 1 bar with a spunding valve.
- Dry hop at high krausen (2 days into fermentation) according to the hop schedule. Keep hops in a hop bag to reduce haziness.
- Ferment for 14 days total and cold crash beer. LLT to a fresh fermenter for 2-3 weeks before kegging. When ready, serve at 30kpa pressure.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-24 09:50 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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