1 teasp Cal Chl, 1/2 teasp Cal Sulp, 1/2 teasp Mag Sul to mash water
Boil Additions
1/2 teasp yeast nutrient and 1/2 teasp whirlfloc at 10 min to go.
Brew
Mash in at 65°C with 16L, rest for 60 min at 76°C.
Mash out: 76 C 10 min
Sparge with 17L at 76°C
Preboil size 29L
Boil time 75mins
Postboil size 23.5L
Fermenter volume 22L
Fermentation
18.5C for primary fermentation, then 22C until Day 11
Fermenter Additions
N/A
Carbonation
N/A
Bottled
N/A
Final Volume
N/A
Notes
A variation on Matt’s Rice Ale using flaked maize instead of flaked rice and BRY-97 instead of Pomona. Slight change to hops with Krush on hot side and Nelson Sauvin for whirlpool and dry hopping.