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Mashing Instructions


 

Mashing Instructions

This is an example for developing a recipe for a 5 gallon batch.

First a definition. Since brewers, distillers and vintners all use different terms to describe sugar content, this document will only use Specific Gravity as a common term to specify the sugar content of a mash. The units of specific gravity are the relationship of a liquid density compared to water. Therefore 1.000 is accepted as the specific gravity of water. If sugar is added to water the the specific gravity rises. For a 9.2% potental alcohol mash the specific gravity should be around 1.070. Rather than deal with all those digits, I drop the 1.0 and only use the last two digits calling this value Points.

It has been determined that several common grains yield different quantities of sugar when mashed to produce sugar. The usual method is to mash in 1 pound of grain in enough liquid so that the mixture is 1 gallon. Once this volume is converted the sugar is determined for the converted grain. The units are in the form Points / Pound / Gallon.

Here is a short list of common grains typical yeild:

Corn 33

2 row pale malt 32

Wheat 30

Rye 25

To design a recipe, the final volume is specified by the designer. This first example is for a 100% corn mash.

100% Corn

1. Select a volume.

5 gallons

2. Select a final specific gravity in points. Again this is simply the last 2 digits on the hydrometer.

70 points for fast fermentation vs. potential alcohol.

3. Multiply gallons times points to give gallon points.

5 gallons X 70 points = 350 gallon points.

4. Calculate the pounds of corn needed by dividing the points per pound per gallon (ppg) into the gallon points.

350 gallon points / 33 points pounds gallons = 10.6 pounds of corn needed.

5. Calculate the amount of each enzyme to use.

0.36 ml/pound X 10.6 pounds = 3.9 ml rounded up.

6. Calculate the amount of dry yeast to use. Generally it is from 1.1 to 2.2 grams per gallon.

1.5 grams X 5 gallons = 7.5 grams. For 5 gallons a sachet (single packet) is the proper amount.

Note: Generally the finer the grind on the grain the better the conversion and yield.

Mashing Procedure

1. Fill the pot with half the liquid needed. From the example 2.5 gallons.

2. Add the SEBstar HTL to the water. From the example 3.9 ml.

3. Start agitator.

4. Add all the corn to cold water.

5. Heat to 190° F.

6. Turn off heat and allow to set for 90 minutes. Temperature may drop is is fine.

7. Add remaining water to bring volume to final volume. Helps to cool mash.

8. Cool to 150° F. Best done using an immersion wort chiller.

9. Add SEBamyl GL. From the example 3.9 ml.

10. Let set for 75 minutes.

11. Cool to 85°. Best done using an immersion wort chiller.

12. Transfer to fermenter using easiest method available.

13. Remove a small amount of chilled mash in a cup. Use 5 gallon bucket for large mashes.

14. Add yeast to cup of mash.

15. Once yeast verified to to be growing, add to fermenter.

16. Fermentation should finish in 3 to 7 days depending on temperature.

Example 2. Bourbon Mash

80% corn at 33 ppg = 26.4 ppg

10% rye at 25 ppg = 2.5 ppg

10% 2 row pale malt at 31 ppg = 3.1 ppg

Total ppg for blend = 32 ppg

600 gallons x 70 points = 42000 gallon points

42000 gallon points / 32 ppg = 1312.5 pounds

80% corn = 1050 lbs

10% rye = 131.25 lbs

10% malt = 131.25 lbs

Follow above procedure substituting the phrase "All grains" for "Corn" 

Example 3. Rye Mash

100% rye or malted rye at 25 ppg = 25 ppg

600 gallons x 60 points = 36000 gallon points

36000 gallon points / 25 ppg = 1440 pounds

100% rye = 1440 lbs

1440 lbs * 0.78 ml /lb =  1123 ml SEBflo TL

Follow above procedure substituting the phrase "All grains" for "Corn" and add the SEBflo TL when you add the SEBamyl GL at 150F 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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