Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
45 L |
|
Sparge |
-- |
75 °C |
60 min |
Starting Mash Thickness:
3.6 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
16 ml |
Hi Temp
|
|
Other |
Mash |
1 hr. |
|
6 ml |
Amly 300
|
|
Other |
Mash |
40 min. |
|
10 g |
TX
|
|
Other |
Mash |
1 hr. |
Target Water Profile
Dublin (Dry Stout)
Notes
42 L of water. Heat to 50c
1 1tbsp of gypsum
2 2 tbsp of Acid
Add 6 ml of Tx ( Protein busting enzyme
Add 16 ml of hightemp enzyms
Add Grain and slowly heat water to 75c
Turn off heat and hold at 75c for around 60min
try to get 15 Brix at that point
Drop temp 65c with chiller add 6 ml Amly 300 ( amyloglucosidase enzyme and 4ml of Tx ( Protein busting enzyme) Check ph should be 5.5
Hold 60c for around 45min till you get a good test and 18-20 brix
Drain off wort and chill to 25c
Add 13L of 165f sparge water to the grain bed let it sit for 15 min and drain
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-11-04 21:08 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
