Attenuation
81.2% apparent
66.7% real
Fermentables
Malted Oats
Root Shoot Malting1.50 lbs|9.7%
Hops
1.00 oz
Nectaron 9.3%
10 min Boil
0.50 oz
Galaxy 17.6%
10 min Boil
3.00 oz
Nectaron 9.3%
20 min hopstand @ 170°F
2.00 oz
Galaxy 17.6%
20 min hopstand @ 170°F
3.00 oz
Nectaron 9.3%
2 days
2.00 oz
Galaxy 17.6%
2 days
2.00 oz
Mosaic 11.1%
2 days
Non-Fermentables
9.30 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.20 g
Epsom Salt (MgSO4) Water Agent
Mash
2.20 g
Gypsum (CaSO4) Water Agent
Mash
1.50 ml
Lactic Acid Water Agent
Mash
Yeasts
26 g
NE HazyDY124C
CellarScience
Equipment ProfileSS Brewtech SVBS 13-18LB grain bill
Evaporation Rate
12.45%per hour
Trub Chiller Loss
0.25gal
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
Step 1
Temperature60 min
152°F
Fermentation and Aging
General Info
Water salt additions from Bru'n Water.
Target profile: Calcium - 100; Magnesium - 18; Sodium - 16; Chloride - 150; Sulfate - 100; BiCarbonate - 0.
Procedure
Modified brew-in-a-bag to be able to do smaller batches for more experimental brews like this one.
Skipped the mash tun and mashed directly in the kettle as if my setup was a single vessel. Recirculated throught the entire mash while trying to keep the bag from coming in contact with the heating element - pretty much stirred constantly, but despite this, efficiency was ~63% (no sparge, so that isn't too bad).
Next time, can use the mash tun's false bottom as a barrier between the bag and the element. Still need to figure out an efficient way to let the bag drain.