CaCl 1.00 tsp
CaS04 1.00 tsp
Termamyl (thermally stable a amylase) 2.00 tbs
Millet 9.00 lb
Tapioca Starch 2.00 lb
Buckwheat 1.00 lb
Crystal Rice 1.00 lb
Biscut Rice 1.00 lb
James Brown Rice 8.00 oz
The grain bill above will be mashed overnight at 180 F with Termamyl.
in the morning I will drop the temperature to 140 F and add the enzymes below for a 2 hour rest...then sparge and boil as usual.
SEBamyl L 15.00 ml
ViscoSEB L (cell wall carbohydrase blend) 8.00 ml
SEBpro PL (protease) 8.00 ml
60 MIN boil:
Horizon Hops 0.60 oz 60
Fermax Yeast Nutrient 3.00 tsp 15
whirlfloc tab 0.50 tab 15
Beet Sugar 1 lb (Edit: I only ended up adding 8oz of sugar) 10
Chinook Hops 1.00 oz 10
Amarillo Hops 1.00 oz 5
Chinook Hops 2.00 oz 0 (whirlpool @ 170)
Amarillo Hops 1.00 oz 0 (whirlpool @ 170)
Mosaic Hops 1.00 oz 0 (whirlpool @ 170)
Yeast: GY054 Vermont IPA "Conan" 2 L Starter
Amarillo (Dry Hop) 1 oz
Mosaic Hops (Dry Hop) 2 oz
Citra (Dry Hop) 1 oz
Below are the numbers I hope to get close to.
Predicted
OG 1.063 (1.071 w sugar)
FG 1.013 (1.015 w sugar)
ABV 6.5 (7.3 w sugar)
IBU ~70
I will start a series of starters this week to work up a gluten free culture of "Conan" yeast.
CaS04 1.00 tsp
Termamyl (thermally stable a amylase) 2.00 tbs
Millet 9.00 lb
Tapioca Starch 2.00 lb
Buckwheat 1.00 lb
Crystal Rice 1.00 lb
Biscut Rice 1.00 lb
James Brown Rice 8.00 oz
The grain bill above will be mashed overnight at 180 F with Termamyl.
in the morning I will drop the temperature to 140 F and add the enzymes below for a 2 hour rest...then sparge and boil as usual.
SEBamyl L 15.00 ml
ViscoSEB L (cell wall carbohydrase blend) 8.00 ml
SEBpro PL (protease) 8.00 ml
60 MIN boil:
Horizon Hops 0.60 oz 60
Fermax Yeast Nutrient 3.00 tsp 15
whirlfloc tab 0.50 tab 15
Beet Sugar 1 lb (Edit: I only ended up adding 8oz of sugar) 10
Chinook Hops 1.00 oz 10
Amarillo Hops 1.00 oz 5
Chinook Hops 2.00 oz 0 (whirlpool @ 170)
Amarillo Hops 1.00 oz 0 (whirlpool @ 170)
Mosaic Hops 1.00 oz 0 (whirlpool @ 170)
Yeast: GY054 Vermont IPA "Conan" 2 L Starter
Amarillo (Dry Hop) 1 oz
Mosaic Hops (Dry Hop) 2 oz
Citra (Dry Hop) 1 oz
Below are the numbers I hope to get close to.
Predicted
OG 1.063 (1.071 w sugar)
FG 1.013 (1.015 w sugar)
ABV 6.5 (7.3 w sugar)
IBU ~70
I will start a series of starters this week to work up a gluten free culture of "Conan" yeast.