w00tstout

8 L starter. May need some WLP 099 to finish it off?

When buying grains, divide 1/2 & 1/2 while weighing.
Use reiterative mashing for this recipe:
1) Mash in first half at 113 F for 30 minutes in 21.5 gallons.
1A) Adjust mash pH to 5.4 with phosphoric acid.
1B) Increase to @ 148 F for 30 min.
2) Raise bag and "sparge" w/ 3 gallons (cold).
2A) Remove grains.
3) Replace bag & add other half of grains.
3A) Adjust mash pH to 5.4 with phosphoric acid.
4) Mash in at 113 F (setpoint) for 30 minutes.
4) Raise for 30 minutes @ 140 F.
5) Raise for 30 minutes to 154 F for debranching.
6) Raise to 170 F before final "sparge" - 5 gallons.


Preparing pecans:
Start with chopped pecans... Toast pecans 15 minutes at 300 F, cover with paper towels, roll with rolling pin, repeat for 4 roasts.

Soak oak cubes in Bourbon 3 days prior to addition.

Adjust mash pH to 5.4 with phosphoric acid. Add salts to RO water as described:
For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride.