- Joined
- Dec 31, 2017
- Messages
- 75
- Reaction score
- 32
Hey guys
Been brewing Hef's for a few years now, but never really really gave it a real go. Mainly because I haven't really taken the time to really learn what I needed to learn about brewing, and spent all my time and research building the best system that I could so that when I finally got serious about recipes... Equipment would NOT hold me back...
I created my own recipe based off of countless threads here and articles around about step mashing, different water profiles, and grain bill.
Im not doing a decoction mash because its a RIMS BIABasket, utilizing a Conical as a liquor tank. Because of the basket there is 4gallons of dead space. but I have it set at 3gallons due to recirculation. and to get a little more sparge.
-Mash Ph=5.61
-Added Chocolate malt to darken it up just a hair! because that's what I have on hand. unless I added dark Munich, but it would have to be allot. doesn't really fit the style...
-mashing in at 111º and immediately starting to raise to 122º for the protein rest... ( read that due to newer yeast and modified grains I don't really need this step. but I figured I would at least do a 15min rise out of it!!
Please Beat me up and tell me what I could change what you would do.
ATTACHED IS FULL BEERSMITH PDF
Been brewing Hef's for a few years now, but never really really gave it a real go. Mainly because I haven't really taken the time to really learn what I needed to learn about brewing, and spent all my time and research building the best system that I could so that when I finally got serious about recipes... Equipment would NOT hold me back...
I created my own recipe based off of countless threads here and articles around about step mashing, different water profiles, and grain bill.
Im not doing a decoction mash because its a RIMS BIABasket, utilizing a Conical as a liquor tank. Because of the basket there is 4gallons of dead space. but I have it set at 3gallons due to recirculation. and to get a little more sparge.
-Mash Ph=5.61
-Added Chocolate malt to darken it up just a hair! because that's what I have on hand. unless I added dark Munich, but it would have to be allot. doesn't really fit the style...
-mashing in at 111º and immediately starting to raise to 122º for the protein rest... ( read that due to newer yeast and modified grains I don't really need this step. but I figured I would at least do a 15min rise out of it!!
Please Beat me up and tell me what I could change what you would do.
ATTACHED IS FULL BEERSMITH PDF
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