PLEASE READ CAREFULLY: I understand that this kit is for all-grain brewers and requires specialized equipment and knowledge to brew. East Coast Hoppers Kits include Instructions and BeerSmith files to help determine strike and sparge volumes and temperatures. Other kits may require brewing software or a knowlege of brewing calculations to determine water volumes and temperatures. It is up to the brewer to determine if this kit is appropriate for their equipment and techniques.
Author: Gordon Strong
Source: BYO May 2018
|
|
19L @ 65% efficiency |
| OG | 1.065 |
| FG | 1.014 |
| ABV | 6.7 |
| SRM | 7 |
| IBU | 28 |
| Mash Temp | See Notes Below |
| Mash Time | 60 minutes |
| Ingredients | Quantity | Addition and Time |
| Pilsner | 3.4kg | Mash 60 min |
|
Vienna |
1.4kg | Mash 60 min |
| Munich | 680g | Mash 60 min |
| Aromatic | 340g | Mash 60 min |
| Mittelfruh | 14g | First Wort |
| Magnum | 14g | Boil 60 min |
| Mittelfruh | 14g | Boil 15 min |
| Mittelfruh | 14g | Boil 0 min |
Yeast included with this kit: W-34/70
Notes:
Mash in all malts at 131 °F (55 °C) and rest for 10 minutes. Raise mash temperature to 145 °F (63 °C) by direct heat or infusion with boiling water and rest for 15 minutes. Pull a thick decoction, raise the decoction to 158 °F (70 °C) for 20 minutes, raise to boil, boil for 10 minutes, remix and hit 158 °F (70 °C). The combined mash should now be at 158 °F (70 °C), allow to rest for 30 minutes. Pull a thin decoction, bring to a boil for 10 minutes, then remix to hit 170 °F (77 °C). Rest at mashout temperature for 15 minutes while recirculating. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.
*** A single infusion mash at 67°C (152°F) can also be used to simplify the process but some character may be missing from the final beer.