Thomas Jefferson Ale - 3 Recipe

{"RecipeId":17359,"RecipeTypeId":10,"OriginalRecipeId":12300,"UnitType":"s","IbuFormula":"t","CreatedBy":104407,"Name":"Thomas Jefferson Ale - 3","Description":"Early morning holiday brew with Tim, Vanessa, Cristyn, Angela, Drayton","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.81,"DateCreated":"\/Date(1450011414187)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0672840000000001,"Fg":1.01278396,"Srm":9.5646008780608938,"Ibu":40.484269697247271,"BgGu":0.6016923740747756,"Abv":7.0305051600000024,"Calories":227,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"53","Amt":"6","Ppg":"37","L":"1","Use":"Mash","Id":"80187","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"36","Amt":"4","Ppg":"40","L":"2","Use":"Mash","Id":"80188","IngId":"10","Name":"White Wheat - US","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"80189","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"3"},{"Per":"7","Amt":"0.75","Ppg":"36","L":"80","Use":"Late","Id":"80190","IngId":"555","Name":"Molasses - US","CustomName":"","Rank":"4"}],"Hops":[],"Yeasts":[{"Atten":"0.81","Id":"23174","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"oz","Use":"Mash","Id":"15481","IngId":"28","Name":"Clarity Ferm","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"25853","Rank":"1","Text":"I usually put a gallon or so of boiling water in the mash tun to heat ip up then dump before adding my water and grain."},{"Id":"25854","Rank":"2","Text":"Water mash schedule 8.5 Gallons of water"},{"Id":"25855","Rank":"3","Text":"Bring 3.75 gallons to 167 degrees and then add to mash tun with all the 2-row, wheat malt, and rice hulls and mix well"},{"Id":"25856","Rank":"4","Text":"Hold temperature should be about 155 degrees. Hold there for 60 mins"},{"Id":"25857","Rank":"5","Text":"While holding go ahead and heat up another 4.5 gallons to 167 degrees for your sparge water"},{"Id":"25858","Rank":"6","Text":"Do your vorlof (run water through a couple times until clear)"},{"Id":"25859","Rank":"7","Text":"Then collect first runnings"},{"Id":"25860","Rank":"8","Text":"Add sparge water and let that set for 2 mins"},{"Id":"25861","Rank":"9","Text":"Vorlof again and collect"},{"Id":"25862","Rank":"10","Text":"Should end up with 6.5 to 7 gallons of wort"},{"Id":"25863","Rank":"11","Text":"Boil the wort for 1 hour"},{"Id":"25864","Rank":"12","Text":"Follow ferm cap directions to prevent boil over"},{"Id":"25865","Rank":"13","Text":"Add 1.5oz hops for buttering once your wort is boiling"},{"Id":"25866","Rank":"14","Text":"When you get to 10 minutes left add molasses and 1oz hops for aroma"},{"Id":"25867","Rank":"15","Text":"Add Kerry Whirlfloc tablet"},{"Id":"25868","Rank":"16","Text":"Chill wort to 68 to 75 degrees"},{"Id":"25869","Rank":"17","Text":"Transfer chilled wort to fermenter, aerate and sprinkle in dry yeast"}]}