100mg SMB per liter of mash water a 100 mg/l dose of SMB will add 24 ppm sodium and 76 ppm of sulfur compounds.
Let water rest for 5 minutes before dough in.
Use pink foam to cut a mash cap to reduce air exposure.
Treat sparge water the same as mash water but 25mg/L SMB
5-6C pitch then rise to 8C then slowly drop back to 5C when 1.5P above FG, and rack to purged keg to finish fermentation.
First attempt will be with standard sparge, second attempt will be with no-sparge for comparison.
This recipe is shared. View Count: 1089 Brew Count: 0
Last Updated: 2017-06-30 14:34 UTC
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