O-beer-wan-kenobi
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- 7/2/12
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I'm about to do my first stepped mash infusion. I have only just started reading up on the various temperature, their durations and their effects.
Below is what I am planning to do and just want to get some feed back and if there are any changes I should make to get a better result?
Batch Size (fermenter): 21.00 l
Boil Time: 90 Minutes
Ingredients:
4.00 kg Pilsner (2 Row) 80.0 %
0.75 kg Corn, Flaked 15.0 %
0.25 kg Cara-Pils/Dextrine 5.0 %
18 g Perle [8%] @60 min
10 g Cascade [5.5%] @ Boil 10.0 min
10 g Cascade [5.5%] @ Flame out
IBU 20
(Wyeast Labs #2007)
Protein Rest - Add 8.75 l of water at 56.0 C 50.0 C 15 min
Protein Rest - Add 3.25 l of water at 92.8 C 60.0 C 60 min
Saccharification - Add 3.00 l of water at 99.4 C 67.0 C 15 min
Mash Out Add - 8.50 l of water at 93.9 C 76.0 C 5 min
Below is what I am planning to do and just want to get some feed back and if there are any changes I should make to get a better result?
Batch Size (fermenter): 21.00 l
Boil Time: 90 Minutes
Ingredients:
4.00 kg Pilsner (2 Row) 80.0 %
0.75 kg Corn, Flaked 15.0 %
0.25 kg Cara-Pils/Dextrine 5.0 %
18 g Perle [8%] @60 min
10 g Cascade [5.5%] @ Boil 10.0 min
10 g Cascade [5.5%] @ Flame out
IBU 20
(Wyeast Labs #2007)
Protein Rest - Add 8.75 l of water at 56.0 C 50.0 C 15 min
Protein Rest - Add 3.25 l of water at 92.8 C 60.0 C 60 min
Saccharification - Add 3.00 l of water at 99.4 C 67.0 C 15 min
Mash Out Add - 8.50 l of water at 93.9 C 76.0 C 5 min