Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17 gal |
|
Infusion |
153 °F |
148 °F |
90 min |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
16 gallons of RO water
4 grams of Calcium Chloride (\[CaCl_{2}\])
2 grams of Gypsum (\[CaSO_{4}\])
3–5 mL of 88% Lactic Acid |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
- Beta-Glucan / Phytase Rest113°F – 115°F (45°C–46°C)15–20 mins. Breaks down gummy glucans from the chit malt; improves lauter efficiency and clarity.
- Maltose Rest (β-amylase)144°F – 147°F (62°C–64°C)30–40 mins. Creates highly fermentable sugars. Keep it to 30 mins if you want to push toward a richer body.
- Dextrin Rest (α-amylase)156°F – 158°F (69°C–70°C)20–30 mins. Creates the unfermentable dextrins that ensure your 1.008 FG beer still tastes full-bodied and round.
- Mash-Out170°F (77°C)10 mins. Halts enzymatic activity and thins the wort for a smooth sparge.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-09-25 13:09 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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