9.15 lb LME for extract version
Adjust next all grain with
10.5 2row
2 lb Vienna malt
.5 crystal 40
.33 lb carapils
Sacch’ Rest: 67/152° F for 60 minutes
Mashout: 170° F for 10 minutes
Add 1 oz hop tea?
Fermentables
8% - Caramel/Crystal 40 - US
1
35
40
Mash
4% - Flaked Corn - US
0.5
37
1
Mash
2% - Caramel Pils - DE
0.33
34
8
Mash
83% - 2-Row - US
11
37
1
Mash
4% - Rice Hulls - US
0.5
0
0
Mash
Hops
Centennial
1
Pellet
Boil
60 min(s)
10.5
31.9
Centennial
1
Pellet
Boil
20 min(s)
10.5
19.3
Centennial
2
Pellet
Boil
5 min(s)
10.5
12.7
Centennial
2
Pellet
DryHop
10 day(s)
10.5
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Put on B.Z. Jacket
2.Collect 19.5 Liters of strike water(For 5.5 gallon batch) and set strike temp to 148f/65c
3.toss in 1 crushed campden tablet.
4.insert mash pipe once strike temp is reached. Add a base layer of rice hulls.
5.Mash in grains, Slowly add your grain, constantly stirring to maximize exposure.
6.MASH AT 152F / 67C for 60 mins - minimum recirc to cover grains
7.MASH FOR 60 MINS - stirring every 15-20 minute intervals
8.Mash Out @ 75C for 10 mins
9.record pre Sparge volume and gravity
10.Sparge with 2.62 liters for a 5.5 gallon batch of 167F/75C till you get 25 Liters of Wort
11.record preboil volume and gravity
12.add 2-3 drops of fermcap
13.Bring to Boil and follow Hop schedule, Remember to add WHIRFLO TABLET & Yeast nutrient in f
14.Complete Boil. record post boil volume. Cool down to 70F on Brewzilla temp control.
15.record Original gravity.
16.Transfer to carboy with lots of splashing to oxygenate.
17.Let Wort Cool to 68 and pitch yeast. set inkbird to ferment temp to 69 F
18.Dry Hop 2 oz Centennial for 5 days, in secondary.
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