BeerSmith™ Recipe Cloud

Taste Notes

Cereal Mash: 1. Mill your adjunct to the same degree of fineness as you mill the malted barley for your main mash, or slightly finer. 2. Add about 20 percent crushed barley malt, by weight, to your quantity of unmalted adjunct. So, if you have 1 pound of oats, add 0.2 pounds of barley malt, or about 3 ounces. One kilogram of maize would warrant 200 grams of barley malt, and so on. 3. Add hot water to the mix of adjunct and malt, stir, and measure the temperature. Continue to add hot water until you hit the starch gelatinization temperature shown in the chart (127-138 deg F) for the adjunct you’ve chosen. Hold the cereal mash at this temperature for about 15 minutes. 4. After the 15-minute rest, slowly heat the cereal mash to boiling, and allow it to boil for 30 minutes, just as if you were making oatmeal. Be sure to stir frequently to prevent scorching. This would be a good time to start heating the strike water for your main mash. 5. Once the 30-boil is complete, the starches are fully gelatinized and ready to be converted by the enzymes in the main mash. 6. Cool your cereal mash to the target temperature for the main mash, say 149–154°F (65–68°C), and then add it at the same time as you mash in with your strike water Cereal Mash Infusion Calc: (0.2/1.5)(135-62)+135= (.1333x)+135= 144.7 deg Grain: 2.25# x1.5= 3.4 qts or 0.85 gallons

Notes

Water 60/40 (RO:tap) with 3g CaSO4, 7g CaCl2, 1g MgSO4 and 1ml 88% lactic Initial Infusion Calc: (0.2/1.5)(156-64)+156= (.1333x92)+156= 168.3 deg Grain: 11.745# x1.5= 17.61 qts or 4.4 gallons Actual infusion: 4.4 gallons at 166 degrees with cereal mash added in at 159 deg =153 deg IMT at 5.4 ph. Topped to 8 gallons in hot liquor tank and adjusted pH to 5.5 by adding 2.25 ml lactic acid. Began recirculation of mash after 10'. PID set to 156 to stabilize mash Temp at 154 x45'. Set PID to 170 for mash out at 168 x 10'. Capped mash with black patent malt and chocolate malt (350L) during sparge. All other grains mashed. Chilled to 72 degrees. Stopped WP and let stand 15' before transferring to fermenter. IBV= 8.0 gal at 1.042 via refractometer FBV (5/17/20)= 6.1 gallons at 1.048 (68 degrees) (1.049 adj) Fermentation: 65 for first 12 hours, then 68 through end of active fermentation. Increased to 70 deg before kegging. FG (6/2/20): 1.014@ 73 degrees (1.015 adj) 4.5% ABV