BeerSmith™ Recipe Cloud

Notes

Cereal Mash Crush the raw wheat as much as possible and add it to the mash tun with lots of rice hulls. Bring this mixture to a boil or add boiling water to break down and hydrate the raw grains. Once this is accomplished, add the remaining crushed malted barley (take strike water temperature into account from the boiled grains in the mash tun). Mash rest: 30 minutes. Begin vorlauf (recirculation) immediately after the 30-minute rest and vorlauf for 30 minutes, for a total of a 1-hour mash. If possible, heat the mash during vorlauf either with direct flame or by adding boiling water to achieve a mash-out temperature of 164°F (73°C). Begin run off into the kettle and immediately begin boiling in small increments to produce kettle caramelization.