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
kolsch/pils
Bittering hops are Premiant. Yeast is CML Beirm Hell
~21L strike - ~2L absorbed 11L sparge = ~30L boil ~30L boil - ~4L evap = 26L batch (incl trub) 2kg dry cooked rice, hot (plus absorbed water). Rice was rinsed and soaked overnight. Striked at 159F (3:40pm). Vigorous stir. Added 2tsp amylase. Mash temp at 154F (3:51pm) Mash temp at 149F (4:10pm) Mash temp at 145F (4:23PM) Mash temp at 140F (4:42pm) Mash temp at 140F (4:50pm) Mash time 1hr 10 min Heated kettle on medium flame again while stirring. For last five minutes, prior to ...