Thomas Jefferson Ale - 3 Recipe

{"RecipeId":97572,"RecipeTypeId":10,"OriginalRecipeId":17359,"UnitType":"s","IbuFormula":"t","CreatedBy":126229,"Name":"Thomas Jefferson Ale - 3","Description":"First brewed 12/13/2015. Recipe from Paul Krischak","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.81,"DateCreated":"\/Date(1628184123247)\/","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":"521658","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"36","Amt":"4","Ppg":"40","L":"2","Use":"Mash","Id":"521659","IngId":"10","Name":"White Wheat - US","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"521660","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"3"},{"Per":"7","Amt":"0.75","Ppg":"36","L":"80","Use":"Late","Id":"521661","IngId":"555","Name":"Molasses - US","CustomName":"","Rank":"4"}],"Hops":[],"Yeasts":[{"Atten":"0.81","Id":"144942","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"oz","Use":"Mash","Id":"95764","IngId":"28","Name":"Clarity Ferm","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"162754","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":"162755","Rank":"2","Text":"Water mash schedule 8.5 Gallons of water"},{"Id":"162756","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":"162757","Rank":"4","Text":"Hold temperature should be about 155 degrees. Hold there for 60 mins"},{"Id":"162758","Rank":"5","Text":"While holding go ahead and heat up another 4.5 gallons to 167 degrees for your sparge water"},{"Id":"162759","Rank":"6","Text":"Do your vorlof (run water through a couple times until clear)"},{"Id":"162760","Rank":"7","Text":"Then collect first runnings"},{"Id":"162761","Rank":"8","Text":"Add sparge water and let that set for 2 mins"},{"Id":"162762","Rank":"9","Text":"Vorlof again and collect"},{"Id":"162763","Rank":"10","Text":"Should end up with 6.5 to 7 gallons of wort"},{"Id":"162764","Rank":"11","Text":"Boil the wort for 1 hour"},{"Id":"162765","Rank":"12","Text":"Follow ferm cap directions to prevent boil over"},{"Id":"162766","Rank":"13","Text":"Add 1.5oz hops for buttering once your wort is boiling"},{"Id":"162767","Rank":"14","Text":"When you get to 10 minutes left add molasses and 1oz hops for aroma"},{"Id":"162768","Rank":"15","Text":"Add Kerry Whirlfloc tablet"},{"Id":"162769","Rank":"16","Text":"Chill wort to 68 to 75 degrees"},{"Id":"162770","Rank":"17","Text":"Transfer chilled wort to fermenter, aerate and sprinkle in dry yeast"}]}