Darthbrewder
Well-Known Member
I’ve been interested in brewing this beer for a while now and on January 1 I finally got around to brewing it. I read this entire thread and as of yet haven’t seen anyone mention a couple of the things that I used/tried. So I figured I would share my experience thus far. Recipe as follows:
5 gallon biab
5lbs Briess pale malt
42oz minute rice(3 boxes)
.5 oz mosaic @ 15 mins
.5 oz mosaic @ flameout
2 oz mosaic @ pitch
1 ml glucoamylase mash
2 ml glucoamylase fermenter
Since I don’t have the means or rather I’m too lazy, I didn’t adjust my water at all, just filtered tap water.
Gathered 3 gallons of water and added all my grains to the kettle in the bag along with 1 ml of enzyme at room temp ~70°.
Slowly heated the mash to 145° over about 45 mins. Rested at 145 for an hour. Removed the grains and “sparged” with 1 and 1/2 gallons room temp water. Ended up with 4 gallons of wort. Which is what I intended since my kitchen kettle is only 5 gallons. Can’t remember offhand cause I don’t have my notes with me but I believe the pre boil gravity was around 1.062. Boiled for an hour and cooled while adding hops at the designated times. Added wort to fermenter and topped off with water. Gravity was 1.046. Added 2oz hops and 2ml enzyme aerated and pitched yeast.
Time will tell but so far it’s been chugging along steady since about 12 hours after pitch. I used 1 rehydrated packet of us-05.
I hope this turns out good, after reading several of the recipes here and online I feel like I may have not used enough hops. We’ll see.
5 gallon biab
5lbs Briess pale malt
42oz minute rice(3 boxes)
.5 oz mosaic @ 15 mins
.5 oz mosaic @ flameout
2 oz mosaic @ pitch
1 ml glucoamylase mash
2 ml glucoamylase fermenter
Since I don’t have the means or rather I’m too lazy, I didn’t adjust my water at all, just filtered tap water.
Gathered 3 gallons of water and added all my grains to the kettle in the bag along with 1 ml of enzyme at room temp ~70°.
Slowly heated the mash to 145° over about 45 mins. Rested at 145 for an hour. Removed the grains and “sparged” with 1 and 1/2 gallons room temp water. Ended up with 4 gallons of wort. Which is what I intended since my kitchen kettle is only 5 gallons. Can’t remember offhand cause I don’t have my notes with me but I believe the pre boil gravity was around 1.062. Boiled for an hour and cooled while adding hops at the designated times. Added wort to fermenter and topped off with water. Gravity was 1.046. Added 2oz hops and 2ml enzyme aerated and pitched yeast.
Time will tell but so far it’s been chugging along steady since about 12 hours after pitch. I used 1 rehydrated packet of us-05.
I hope this turns out good, after reading several of the recipes here and online I feel like I may have not used enough hops. We’ll see.