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Grain bill:
Hop bill: Yeast: Wyeast 1332, 1338
Primary: 3 weeks
Notes: Mashed in at 153F for medium body beer, 60 minute mash, 60 minute sparge at 169F, 60 minute boil, irish moss kettle finings. OG = 1.048, unknown FG. Run time: 3:06 Size: 5469K Striking water Run time: 3:57 Size: 6864K The mashing tun Run time: 1:03 Size: 2041K Heating the mash tun before adding grain Run time: 0:49 Size: 1696K Mixing the crack grain with hot water (mashing in) Run time: 4:32 Size: 7847K Sparge water Run time: 1:42 Size: 3159K Mashing done after 60 minutes Run time: 0:52 Size: 1755K Filling the mash tun with sparge water and rinsing the grain Run time: 2:24 Size: 4263K Recirculating the first runnings to clarify wort Run time: 2:49 Size: 4971K Rising all of the fermentable sugars from the grain Run time: 2:27 Size: 4645K Full boil, adding bittering hops and irish moss (fining agents) Run time: 3:22 Size: 6091K Adding hops later in the boil for flavoring Run time: 2:07 Size: 3894K Aroma hops near the end of the boil Run time: 1:51 Size: 3336K Cold break (cooling down) to drop out remaining proteins and clarify beer Run time: 2:31 Size: 4520K |
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