Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.25 oz |
Cluster0.25 oz Cluster Hops |
|
Pellet |
6.5 |
Boil
|
60 min |
16.25 |
50% |
0.25 oz |
Cluster0.25 oz Cluster Hops |
|
Pellet |
6.5 |
Boil
|
5 min |
3.24 |
50% |
0.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.50 oz |
Cluster (Pellet) 0.49999999885628 oz Cluster (Pellet) Hops |
|
19.49 |
100% |
0.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
6.9 gal |
cereal mash |
Infusion |
158 °F |
151 °F |
60 min |
Starting Mash Thickness:
1.75 qt/lb
|
Priming
Method: co2
CO2 Level: 4.04 Volumes |
Target Water Profile
Burton on Trent (historic)
Notes
Mill your adjunct to the same degree of fineness as you mill the malted barley for your main mash, or slightly finer.
Add about 20 percent crushed barley malt, by weight, to your quantity of unmalted adjunct. So, if you have 1 pound of oats, add 0.2 pounds of barley malt, or about 3 ounces. One kilogram of maize would warrant 200 grams of barley malt, and so on.
Add hot water to the mix of adjunct and malt, stir, and measure the temperature. Continue to add hot water until you hit the starch gelatinization temperature shown in the chart for the adjunct you’ve chosen136-147. Hold the cereal mash at this temperature for about 15 minutes.
After the 15-minute rest, slowly heat the cereal mash to boiling, and allow it to boil for 30 minutes, just as if you were making oatmeal. Be sure to stir frequently to prevent scorching. This would be a good time to start heating the strike water for your main mash.
Once the 30-boil is complete, the starches are fully gelatinized and ready to be converted by the enzymes in the main mash.
You have some different options for how to add your cereal mash to the main mash. For instance, if you’re conducting a multi-step temperature mash, you could treat the cereal mash as a decoction addition to the main mash, but this isn’t too common.
The least math-intensive option would be to cool your cereal mash to the target temperature for the main mash, say 149–154°F (65–68°C), and then add it at the same time as you mash in with your strike water. However you choose to add the cereal mash to the main mash, once it’s in there, it’s just like any other mash you’ve done. Wait an hour or longer for the malt enzymes to break down starches into sugars, and proceed normally.
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- Last Updated: 2024-03-27 19:51 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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