by Hava » Thu Nov 03, 2016 11:04 pm
edited copy and paste from a beersmith recipe saved last year. never had issues with stuck sparge but I only crack the grain enough to either split them into two half preferable only crack open each grain.
Experimentation is the order, the more variety of grains you add the deeper the complexity of the first 50% of the flavour, for the other 50% invest in a decent oak barrel and let it age for as long as you can keep your mits off it. Beats any bottle of crap from the bottle shop if distilled correctly.
100 Tri Rye
Type: All Grain
Batch Size: 100.00 l
Boil Size: 105.89 l
End of Boil Vol: 104.00 l
Final Bottling Vol: 100.00 l
Fermentation: Ale, Two Stage
Date: 26 Apr 2015
Brewer: Hava
Asst Brewer:
Equipment: Mega Mash Tun
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
12.50 kg Caramalt (50.0 EBC) Grain 2 33.3 %
12.50 kg Pilsner Pale Malt (3.9 EBC) Grain 3 33.3 %
12.50 kg Rye Malt (9.3 EBC) Grain 4 33.3 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 0.0 IBUs
Est Color: 32.7 EBC
Total Grain Weight: 37.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Keep it simple add the 156 ltrs of water and bring it up to 50c and hold for 40 m or so then slowing take it up to 65 hold for 40m. I let mine cool over 24 hours before pitching and let it sit on the grain to let the enzymes continue to suck our the sugar. It's not beer its a wash.
Ferment, pot strip and product run with max 4 plates.