8/1 - Hit all of the mash temperatures without issue. An easy extra 2 quarts were available in the mash tun after the volume was collected.
8/6 - Krausen fallen. I'll continue to rouse the yeast and probably do a quick secondary before kegging.
8/14 - Transfer to keg. Conditioning at 36F, 12psig CO2.
|Enter desired final yield (volume):|
|1.00 ounces||Total Hop Weight||4.5 AAUs|
|Total Boil Time:||60 minutes|
Red rectangular cooler
|Batch Size:||5 gallons||Boil Volume:||7 gallons|
|Evaporation Rate:||9% per hour||Mash Tun Dead Space:||0 gallons|
|Efficiency:||80%||Mash Tun Weight:||10 pounds|
|Hop Utilization:||100%||Mash Tun Volume:||10 gallons|
|Loss:||.5 gallons||Mash Tun Specific Heat:||.3 Cal/gram per °C|
Suitable for larger batches, up to 25 pounds of grain in a thick mash.
Prepared by GWMAP
Add 2.75 gallons at 175F to the mash tun and allow to cool to 164F. Once the tun has preheated, add grains and stir until the mash temp of 153F is reached. Rest for 1 hour. After an hour, draw off 5 quarts of the homogenized mash and boil it. Once it has reached a boil (or shortly after), add it back to the main mash and rest for an additional 20 minutes.
At the end of the mash, add an additional 2.5 gallons of water at 170F. Wait 5 minutes and drain (first sparge). Once complete, add 3 gallons of water at 170F. Allow to rest for 5 minutes and drain (second sparge).
If the desired amount of sweet wort is recovered before the runoff is done, reserve the remaining sweet wort for future starters. Freeze or can to preserve.