I asked for a Blue Moon clone on the ZTHB group on FB, and got this back as a recipe, I am adding some of the directions that I have cribbed for the mash instructions, and I'd love to get some feedback before I drop almost $70 on my very first beer brew (including all the enzymes).
My plan is to do straight BIAB, as on the hot side I have no means for recirculation or anything, so it's a a straight stovetop 2.5 gallon (finished?) batch. Fortunately this is going into my Flex +, so I have lots of space for trub to drop out, and a racking arm to avoid as much as possible. I plan on kegging the finished beer in a 5 gallon keg, with a closed transfer from the Flex. I'm guessing that I'll then have to force carbonate.
ingredients:
4 lbs Vienna millet malt
1 lb Biscuit rice malt
1 lb flaked quinoa
0.5 oz Hallertauer hops @ start of 90-minute boil
3/4 tsp ground coriander @ 10 minutes 'til flame-out
1/6 tsp ground sweet orange peel @ 5 minutes 'til flame-out
lots of conflicting advice on what yeast to use, but currently my thoughts are Mangrove Jack M20.
looking at a stepped rising temp mash (remember, I am trying to keep this stupid simple)
6 ml Ondea Pro
6 ml Termamyl
90 minute mash @145*
rising to 30 minute mash @ 175
90 minute boil
expected OG 1.045 (?)
expected FG 1.010 (?)
as far as milling goes, I have a crop duster (gaps down to .025"), and I plan on picking up a corona mill for the millet. I understand that I want to grind this to a cornmeal / gritty flour texture.
My biggest question is for the water, I plan on getting 5 gallons of distilled water, so I know I'll need to add salts and minerals, but that's totally out of my wheelhouse. It looks like I need 4.5 gallons pre boil water, so should I just start there, and do a full volume mash?
My plan is to do straight BIAB, as on the hot side I have no means for recirculation or anything, so it's a a straight stovetop 2.5 gallon (finished?) batch. Fortunately this is going into my Flex +, so I have lots of space for trub to drop out, and a racking arm to avoid as much as possible. I plan on kegging the finished beer in a 5 gallon keg, with a closed transfer from the Flex. I'm guessing that I'll then have to force carbonate.
ingredients:
4 lbs Vienna millet malt
1 lb Biscuit rice malt
1 lb flaked quinoa
0.5 oz Hallertauer hops @ start of 90-minute boil
3/4 tsp ground coriander @ 10 minutes 'til flame-out
1/6 tsp ground sweet orange peel @ 5 minutes 'til flame-out
lots of conflicting advice on what yeast to use, but currently my thoughts are Mangrove Jack M20.
looking at a stepped rising temp mash (remember, I am trying to keep this stupid simple)
6 ml Ondea Pro
6 ml Termamyl
90 minute mash @145*
rising to 30 minute mash @ 175
90 minute boil
expected OG 1.045 (?)
expected FG 1.010 (?)
as far as milling goes, I have a crop duster (gaps down to .025"), and I plan on picking up a corona mill for the millet. I understand that I want to grind this to a cornmeal / gritty flour texture.
My biggest question is for the water, I plan on getting 5 gallons of distilled water, so I know I'll need to add salts and minerals, but that's totally out of my wheelhouse. It looks like I need 4.5 gallons pre boil water, so should I just start there, and do a full volume mash?