The Multi Grain Mash Mk1
The Recipe
Corn 33.551Kg - €10 - Sweet Flavour
Hemp seed 5Kg (Needs toasting) - Nutty & Coffee Flavours
Muntons Crystal 150 Malt - 10Kg €14 - Nutty Flavour
Muntons Roast Barley Malt - 10Kg €14 - Chocolate & Coffee Flavours
Sugar 42Kg - €0.96 per Kg - 42 x €0.96 = €40.32
2 packs of 1410 Gozdawa Turbo Yeast Mega Pack 100L - €5 per pack = €10
175 Litres of water
70 Litres of boiling water + 105 Litres of cold water - Boil in 6 batches of 11.66 L (70L)
Alpha amylase works best when the mash has a temperature of 45 to 50°C and a pH of 4.5 to 5.5. Temperatures above 60°C rapidly denatures the alpha amylase and renders it inactive.
If you want to add alpha amylase and glucoamylase at the same time you should aim for a temperature of 50-52°C and a pH of 4.5 to 5.5.
Use 2 grams of alpha amylase per 25L mash if mashing for one hour under ideal conditions. Stir well every 10 minutes to ensure that the enzyme is evenly distributed throughout the mash.
After opening the powder should be stored in a fridge at 5°C.
Glucoamylase works best when the mash has a temperature of 55-60°C and a pH of 4.0 to 5.0. Temperatures above 65°C rapidly denatures the glucoamylase and renders it inactive.
If you want to add the alpha amylase and the glucoamylase at the same time you should aim for a temperature of 50-52°C and a pH of 4.5 to 5.5.
Use 2 grams of glucoamylase per 25L mash if mashing for one hour under ideal conditions. Stir well every 10 minutes to ensure that the enzyme is evenly distributed throughout the mash.
After opening the powder should be stored in a fridge at 5°C.