Added 5g of gypsum to mash water.
Post boil amount was a bit low. Added about 3/4 gal of RO water to the kettle to top up.
Amount | Malt/Grain | % |
---|---|---|
15.00 pounds | German Pilsen Malt (2-Row) | 78.9% |
4.00 pounds | American Wheat Malt | 21.1% |
19.00 pounds | Total Grain Weight | 100% |
Amount | Adjunct |
---|---|
1.00 pounds | Sucrose (Table Sugar) |
Amount | Non-Fermentable | Time |
---|---|---|
1/4 tsp. | Irish Moss | 20 minutes |
Amount | Hop | Time | AA | |||
---|---|---|---|---|---|---|
1.00 ounces | Magnum | 60 min | 12.5% | |||
0.50 ounces | Hallertauer Mittlefruh | 10 min | 4.5% | |||
1.50 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Amount |
---|---|---|---|
Abbey Ale | White Labs | WLP530 | 2000 ml |
Mash with a direct heat source to maintain temperature.
# | Name | Time | Temp. | Description |
---|---|---|---|---|
1 | Protein Rest | 30 min. | 122°F | Add 100% of mash water at 129° F / 54° C |
2 | Saccharification | 75 min. | 150°F | Heat to 150° F / 65.5°C over 15 minutes |
3 | Mash Out | 10 min. | 168°F | Heat to 168° F / 75° C for at least 10 minutes |
Filtered through standard charcoal system.
Single infusion at 147°F.
Or a traditional step mash:
Pitch at 65°F and let the fermentation temperature rise naturally.
Ready to drink in 4-6 weeks.
Date Brewed: | |
---|---|
Brewer/Assistant: |
Target | Actual | Notes | |
---|---|---|---|
Strike Water Amount: | 6.3 | ||
Strike Water Temperature: | |||
Mash Temperature(s): | |||
Mash Time: | |||
Sparge Water Amount: | 8.7 | ||
Sparge Water Temperature: | |||
Pre-Boil Gravity: | |||
Pre-Boil Amount: | 11 | ||
Post-Boil Amount: | 10 | ||
Boil Time: | 90 | ||
OG: | 1.056 / 13.8° P | ||
Mash PH: | |||
Boil PH: | |||
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