powmonster
Active Member
This was my 5th grain batch. My efficiency has improved and so has my understanding of how to deal with the grain (all grain from colorado malting company, specialty was roasted at home except the Teff, that came as a munich roast). Creating crystal malt from GF grains is difficult, they don't fully convert like barley due to higher gel temps, so I call it a partial crystal and use more of it than one would otherwise. I spike with extracts at the end of the boil to boost the gravity simply because my setup won't really allow me to use more than 10 lbs of grain.
Mash Ingredients:
7.2 gallons starting water, w/ mineral/acid additions
5.0 lbs pale millet
1 lb pale buckwheat
3.6oz partial crystal millet
3.0oz partial caramunich millet
9oz munich millet
.5 lb munich teff
.5 lbs oats
1.6 lb rice hulls incorporate into mash before lauter
Boil Ingredients:
1 oz perle pellets – T60
.3 oz saaz flowers – T60
.7 oz saaz flowers – T15
Yeast nutrients – T15
1.25 lbs sorghum syrup – T5
5 oz honey – T5
1tsp Irish moss – T5
Post Boil Ingredients:
WLP 566 saison II
Grind: super fine
Mash Regimine:
1. Treat 7.2 gallons to get Calcium to 125-150ppm and ph of 5.9
2. Take out 3.8 gallons and place in the bottling bucket, adjust to ph of 5.6 (sparge water).
3. Heat 1.8 gallons water to 111F remove from heat and mix in crushed malt.
4. Beta-glucan rest @ 104F for 25 minutes, stir every 10 min.
5. Test Mash pH, it should have settled out to 5.4.
6. Infuse mash with .8 gal of boiling water (and applied heat)
7. Protein rest @ 125F for 25 minutes, allow it to settle for last 15 min
8. Decant off .8 gal of clear liquid from the top of the mash (enzymes)
9. Place the decanted liquid in the fridge.
10. Infuse mash with .6 gal of boiling water (and applied heat)
11. Partial conversion @ 150F and hold for 20 minutes
12. Gel Starches: raise temp to around 175F-190F for 5mins and stir
13. Cool mash to 160F
14. Add decanted liquid containing enzymes to mash to achieve mash temp of 140F, hold for 30 mins
15. raise to 147F for 30 mins
16. Starch test
17. 153 for 30mins
18. Line the LT with rice hulls, then incorporate rice hulls in mash and transfer to the LT and put the lid on and put into position
19. Heat all sparge water to 190 (165F is ideal for when it runs in the mash)
20. Recirculate while sparge water heats
21. Transfer sparge water back into bottling bucket
22. While sparging collect in the boiling pot, stir grist down to 2 inches above the false bottom.
Update: Ferment warm - hot with this yeast. I went from 72 - 82 degrees over the course of ten days... 72 the first 24 hours, 75 for the next 24 hrs, 80 for 3 days, then 82 for 5 days.
Mash Ingredients:
7.2 gallons starting water, w/ mineral/acid additions
5.0 lbs pale millet
1 lb pale buckwheat
3.6oz partial crystal millet
3.0oz partial caramunich millet
9oz munich millet
.5 lb munich teff
.5 lbs oats
1.6 lb rice hulls incorporate into mash before lauter
Boil Ingredients:
1 oz perle pellets – T60
.3 oz saaz flowers – T60
.7 oz saaz flowers – T15
Yeast nutrients – T15
1.25 lbs sorghum syrup – T5
5 oz honey – T5
1tsp Irish moss – T5
Post Boil Ingredients:
WLP 566 saison II
Grind: super fine
Mash Regimine:
1. Treat 7.2 gallons to get Calcium to 125-150ppm and ph of 5.9
2. Take out 3.8 gallons and place in the bottling bucket, adjust to ph of 5.6 (sparge water).
3. Heat 1.8 gallons water to 111F remove from heat and mix in crushed malt.
4. Beta-glucan rest @ 104F for 25 minutes, stir every 10 min.
5. Test Mash pH, it should have settled out to 5.4.
6. Infuse mash with .8 gal of boiling water (and applied heat)
7. Protein rest @ 125F for 25 minutes, allow it to settle for last 15 min
8. Decant off .8 gal of clear liquid from the top of the mash (enzymes)
9. Place the decanted liquid in the fridge.
10. Infuse mash with .6 gal of boiling water (and applied heat)
11. Partial conversion @ 150F and hold for 20 minutes
12. Gel Starches: raise temp to around 175F-190F for 5mins and stir
13. Cool mash to 160F
14. Add decanted liquid containing enzymes to mash to achieve mash temp of 140F, hold for 30 mins
15. raise to 147F for 30 mins
16. Starch test
17. 153 for 30mins
18. Line the LT with rice hulls, then incorporate rice hulls in mash and transfer to the LT and put the lid on and put into position
19. Heat all sparge water to 190 (165F is ideal for when it runs in the mash)
20. Recirculate while sparge water heats
21. Transfer sparge water back into bottling bucket
22. While sparging collect in the boiling pot, stir grist down to 2 inches above the false bottom.
Update: Ferment warm - hot with this yeast. I went from 72 - 82 degrees over the course of ten days... 72 the first 24 hours, 75 for the next 24 hrs, 80 for 3 days, then 82 for 5 days.