System Specifics
Brew Length: 50 BBL
Kettle Full: 1800-2000 Gallons
Mashing System: Infusion
Grist Weight: Up to 3200 lbs (Due to high gravity, we will make two mashes to fill our kettle)
3 Responses
Subscribe to this post Comment RSS or Trackback URL
Hopslut says,
in 6-19-2007 @ 12:52:54
in 6-19-2007 @ 12:52:54
I like the sound of a decoction mash. If that is not possible what about a multi step mash?
Dog Care Tips says,
in 11-20-2007 @ 17:30:28
in 11-20-2007 @ 17:30:28
Dog Care Tips
I couldn’t understand some parts of this article, but it sounds interesting
Leave Comments Below
Please enjoy your stay and feel free to comment below
Open Source Beer on Twitter
Members
Syndicate
Bookmark us at one of your favorite bookmarking sites and add our RSS to one of your favorite
RSS readers...
Recent comments
- BallBrandi34 commented on You’re speaking, and we’re listening. I would like to to say that a trustworthy essay writing service supposes to be a light on the way
- Karen33Jackson commented on Open Source Beer Name Announced I guess that there is not a pretty good idea to write the essay papers by your own efforts! In
- Cliff Davis(John Hollingsworth) commented on What kind of MALT should we use for this Dopplebock? How long can beer be safely aged in the bottle.I made some & let it age 2 years &
- josh commented on You’re speaking, and we’re listening. Interesting concept. We tried out some of your beer with the beer of the month club, it was one of
- Brew commented on We want your thoughts on the future of the Open Source Beer Project Google wave and/or google Docs are good tools to collaborate. Not OpenSource, but they are free and made for collaborating
Categories
- Collaboration (2)
- Future (2)
- General (3)
- Things to Know (5)
- Uncategorized (6)
Archives
- June 2008 (2)
- October 2007 (2)
- August 2007 (1)
- July 2007 (2)
- June 2007 (1)
- May 2007 (7)
in 5-31-2007 @ 18:50:37
If the goal were to attain some of the classic characteristics (including increased carmalization) wouldn’t decoction mashing be more appropriate? Is this a possibility within the brewery? This would also help to augment the character of any Munich malts used, if such are chosen in the final decision.