Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.5 gal |
151-152 |
Strike |
167 °F |
152 °F |
60 min |
|
Mash out and hold. |
Temperature |
152 °F |
168 °F |
30 min |
4.5 gal |
|
Sparge |
168 °F |
170 °F |
30 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
60 °F |
Priming
Method: co2
Amount: 7.22 psi
Temp: 35 °F
CO2 Level: 2.25 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Actual mash pH=5.35 after Gypsum addition.
20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.
Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013
After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.
Cheers!
Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-06-21 23:23 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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