Boil time reduced from 90 to 60 min compared to original recipe.
Shells of rice is added, to prevent the mash from clogging = 45g rice shells per litre malt (aprox 3%)
Start with 24 liters of mash water 67 C.
Notes from session: The rice shells worked out fine, and the ”filter-bed” did’nt clog up this time during mash.
Though, at the end, when sparging, it did clog up and the sparging water did’nt get through/down. Had to make ”channels” in the bed in the end to ger the final wort through.
We put in 13 liters of sparging water, to reached 29 liters before boil.
Thiis was also the first time we used a hop-basket.
The day before racking/bottling - make a sugar syrup. Use 5,1g table sugar per litre of fermented wort and 2dl of boiling water. Put in a sanitized glass bottle and let it cool down over night.
The last dry hop is a ”hop tea” made of 1 litre 80 C water. Put the hops in when 80 C, put a lid on, and let the tea cool down to at least 40 C before pouring it into the sanitized vessel together with the sugar syrup before racking over the fermented wort.
Be sure of that the hop tea and sugar syrup will be well mixed with the wort, but avoid oxygenization.
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