Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.55 L |
|
Infusion |
51 °C |
47 °C |
10 min |
|
|
|
Infusion |
47 °C |
63 °C |
30 min |
|
|
|
Infusion |
63 °C |
73 °C |
15 min |
|
|
|
Infusion |
73 °C |
78 °C |
10 min |
|
2.6 L |
|
Sparge |
76 °C |
76 °C |
-- |
Target Water Profile
Olathe KS Tap Water (unsoftened)
Notes
Target a beginning of boil gravity of 16.3 Plato and reach 22.0 at the end of our 70 minute boil. 5.2 degrees Plato is added with equal amounts of dextrose and brown sugar added midway through the boil. (35 minutes)
Cool the wort to 66F and ferment with Scottish ale strain at 66F until we reach 6 Plato. At this point, we temp up to 73F for the remainder of fermentation. We target a final gravity of 3.2 Plato.
Finished beer is transferred into freshly emptied Templeton Rye barrels for aging. Following aging, we blend in a percentage of fresh beer to taste to preserve body and temper the whiskey/oak character.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-02-27 22:47 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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