Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16.87 L |
Mash In - Decoction |
Strike |
55 °C |
56 °C |
15 min |
|
3 L |
Temp raise |
Top Off |
100 °C |
69 °C |
-- |
Starting Mash Thickness:
3.76 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
ALDS
|
|
Other |
Primary |
0 min. |
Target Water Profile
Balanced Profile
Notes
1️⃣ Dough-in / Protein Rest – 52 °C (125 °F) for 10–15 min
Covers protein and beta-glucan breakdown in one shot.
Great for head retention and mash fluidity.
No need to hang around at 49 °C or climb slowly.
2️⃣ Direct heat to Beta-amylase Rest – 63–64 °C (145–147 °F) for 20 min
This is your fermentability builder.
Produces a good base of maltose for a clean, dry finish.
3️⃣ Pull Thick Decoction – 20–30% of mash volume
Heat decoction to 68 °C (154 °F) for 10–15 min to fully convert.
Bring decoction to a boil, boil for 20 min, stirring constantly.
Return decoction to main mash.
4️⃣ Alpha-amylase Rest – Land at ~67–68 °C (153–154 °F) for 20–25 min
Balances body with drinkability.
No need for 66 → 68 → 69 micro-steps — just park here.
5️⃣ Mash-out – Raise to 76 °C (168 °F) for 5–10 min
Stops enzymes, thins mash, preps for lautering.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-08-10 14:57 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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