~21L strike - ~3L absorbed ~2L additional water from rice 9L sparge = ~29L boil ~29L boil - ~3L evap = 26L batch (incl trub) 2kg dry cooked rice, hot (plus absorbed water). Rice was rinsed and soaked overnight. Striked at 164F (11:45am). Vigorous stir. Added grains firsts. Then rice and about 200g hulls. Rice was soaked overnight and cooked on stove but a little harder than you'd like to eat. Should be gelatinized fully though. Added about 2tsp amylase, eyeballed. Prepared 9L sparge ...
mostura = 18,5l lavagem = 27,5 l SG mash = OG pre fervura 1036 - 40l Mash 66C 60min trub quente 1,5l trub frio 1l OG 1048 FG 1010
mostura = 18,5l lavagem = 27,5 l SG mash = OG pre fervura 1036 - 42l Mash 66C 60min trub quente 1,5l trub frio 1l OG 1048 FG 1010