ShadowRayz - Cascade SMaSH Brew Session

B.I.A.B. (Brew In A Bag) All Grain Method - Full Volume MASH with NO SPARGING 1 Add 5-1/2 gallons of water to Boil Kettle - (This will yield around 3 gallons of wort AFTER the boil (allowing for losses to Evaporation from the boil and Grain Absorption and before losses to Chilling and Trube)). 2 Heat the water to 8 - 10 degrees warmer than the suggested mash temperature (if your target mash temp is 152, heat water to 160 - 162). 3 Turn OFF the burner 4 Line the Boil Kettle with the Mesh Bag being careful not to burn yourself. 5 Slowly mix in the Grist making sure that every grain is saturated by the water and there are no dry clumps. Stir Well. 6 Measure the mash temperature (you should be within 1 - 2 degrees of your target temp). If it is lower that that, turn on the heat (LOW) and stir the mash until the temperature is correct. Stir consistently as the bag/grist will scorch. If the mash temperature is too high, add a cup (at a time) of cool water and stir until you hit the correct temperature. 7 When the mash temperature is stabilized, cover the boil kettle with a lid and start your 75 minute mash timer. Time for the Sacrification Rest. 8 This is a great time to clean and sanitize your fermenting gear and anything else that will touch the wort AFTER the boil is completed. 9 Mash-Out (optional): Begin this process 60 minutes into the Sacrification Rest: Using LOW HEAT under the kettle, stir the mash until the temperature reached between 168 - 170 degrees being careful not to scorch the bag or grains. Turn Off the burner. Rest at this temperature for 10 minutes. 10 Lauter (separate the grains from the liquid portion of the mash): Be careful during this step as the Boil Kettle, Bag, and liquid will be very hot. Lift the whole mesh bag out and let the majority of the liquid drain back into the boil kettle. Move the bag to another container to finish dripping and add those drippings back to the boil kettle. 11 You should have around 4 gallons of wort in the boil kettle. 12 Boil the wort for 60 minutes. 13 Add hop and any other additions at the specific times during the boil. 14 If using an emersion chiller, add it to the wort at around 15 minutes left in the boil so it becomes sanitized. 15 At the end of the boil, turn OFF the burner. 16 Cool the wort in an ice bath and/or using an emersion chiller to under 75 degrees. 17 Aerate the wort and take your Original Gravity Reading. 18 Move wort to your fermenter and pitch the yeast (be sure the wort is at the correct temperature range before pitching the yeast). 19 HAVE A HOMEBREW!