11,84 kg Pale Ale (BestMälz) (5,0 EBC)
0,59 kg Munich Dark (BestMälz) (25,0 EBC)
0,43 kg Caramel/Crystal Malt - 40L (90,0 EBC)
0,21 kg Caramel/Crystal Malt - 60L (160,0 EBC)
0,10 kg Oats, Flaked (2,0 EBC)
47,00 g Horizon [14,00 %] - Boil 60,0 min
37,00 g Cascade [7,10 %] - Boil 30,0 min
60,00 g Cascade [7,10 %] - Boil 15,0 min
60,00 g Centennial [10,10 %] - Boil 15,0 min
60,00 g Mosaic (HBC 369) [11,50 %] - Boil 15,0 min
60,00 g Cascade [5,50 %] - Boil 0,0 min
60,00 g Centennial [10,00 %] - Boil 0,0 min
60,00 g Mosaic (HBC 369) [11,50 %] - Boil 0,0 min
80,00 g Cascade [5,50 %] - Dry Hop 6,0 Days Hop
80,00 g Centennial [10,00 %] - Dry Hop 6,0 Days Hop
80,00 g Mosaic (HBC 369) [11,50 %] - Dry Hop 6,0 Days
10,00 g Calcium Chloride (Mash 60,0 mins)
10,00 g Gypsum (Calcium Sulfate) (Mash 60,0 mins)
1,00 tsp Yeast Nutrient (Boil 15,0 mins)
Mash Name: Temperature Mash, 2 Step, Medium Body
Sparge Water: 17,26 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 13,17 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 50,50 l of water and heat to 62,0 C over 4 min 62,0 C 25 min
Saccharification Add 5,00 l of water and heat to 68,0 C over 15 min 68,0 C 25 min
Mash Out Heat to 78,0 C over 10 min 78,0 C 5 min
Sparge: Fly sparge with 17,26 l water at 75,6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Nottingham (Danstar)
4,0 pkg [23,66 ml]
Carbonation Type: Bottle
Pressure/Weight: 288,22 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 288,22 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C