January 2015 Shine Batch 2
Our second attempt 2015
For 11 Person(s)
- 11 lb(s) Corn, ground
- 3 lb(s) Wheat, ground
- 2 lb(s) Rye, ground
- 10 lb(s) Sugar
- 11 gallon(s) Water, distilled
- Calcium Carbonate
- pH Stabilizer
- Amylase Enzyme
- 11 tsp(s) Yeast Nutrient
- 3 Packs Red Star Pasteur Champagne Yeast
January 2015 Shine Batch 2 Directions
- In a 22 quart stock pot add 2 1/2 gallons of distilled water. Turn burner to med-high (8 of 10) and begin to heat the water to 165° F. Adjust the pH to 5.8 by adding calcium carbonate (bottle says 1/2 tsp per gallon). once pH is 5.8 add 1 1/2 tsp pH stablilizer. Continue to heat to 165°. At that temperature add 5 lbs corn and turn off heat and stir to prevent burning. When the mash cools to 155° F, add 1/2 tsp amylase enzyme. When the wash cools to 152° F add 1 lb wheat and 1/2 lb rye. Stir and cover stirring every 10 minutes. Let sit 90 minutes. Check temperture. When the mash drops to below 105° F, pour in fementer and begin aeration. Notes: Calcium Carbonate says 1/2 tsp per gallon. pH stabilizer says 1 Tbs per 5 gallons. Amylase enzyme should be about 1 Tbs per 5 lbs of grain.
- In a 12 quart stock pot add 1 1/2 gallons of distilled water. Turn heat on to med-high (8 of 10) and begin to heat to 165° F. Adjust pH to 5.8 by adding calcium carbonate. With a pH of 5.8 add 3/4 tsp of pH stabilizer. when mash reaches 165° F turn off heat, add 2 lbs corn. Stir steadily to prevent scotching. When the mash temperature drops to 155° F add 1/4 tsp amylase enzyme. When the temperature drops to 152° F add 1 1/2 lb wheat and 1 lb rye. Cover and stir every 10 minutes. Let stand for 90 minutes. When the temperature drops to 105° F, pour in aerating fermentation barrel.
- In a 10 quart stock pot pour 10 lbs of sugar and 1 gallon of distilled water. Heat on low (3 of 10) until temperature reaches 90° F. Stir reguarly to dissolve sugar. At 90° F, turn off heat and add to aerating fermentation barrel.
- Clean the 22 quart stock pot. Add 2 1/2 gallons of distilled water and heat on med-high (8 of 10) to 165° F. Adjust pH to 5.8 by adding calcium carbonate. With the pH at 5.8 add 1 1/2 tsp pH stabilizer. When mash reaches 165° F turn off heat and add the remaining corn. Stir reguarly to prevent scortching. At 155° F add 1/2 tsp amylase enzyme. When the mash cools to 152° F add remaining wheat and rye. Cover and stir every 10 minutes for 90 minutes allowing mash to cool. When mash cools to 105° F, pour in aerating fermentation barrel.
- Make a slurry from 11 tsp yeast nutrient and distilled water. whisk until nutrient is totally dissolved. Add to aerating fermentation barrel.
- Allow the mash to aerate until you reach a temperature of 70° F.
- Take readings, temperture is 77°F, specific gravity is 1.058, % sugar is 15%, pH is 5.8.
- When the mash has cooled to 70° F. Microwave 3/4 cup of the mash liquid in a 2 cup microwavable container to a temperature between 100° and 105° F. Add 2 Tbs of sugar and 3 packets of yeast and stir well. Set aside and allow it to double in size. Once doubled, add it to the fermentation barrel. Note: each yeast packet is .176 oz or 5 grams and says "up to 5 gallons."
- Remove aerator and seal the fermentation barrel with an air lock in place. Do not remove the cover. If fermentation slows, lightly shake the barrel but do not remove the cover. That should mix the sugars and yeast enough to restart the fermentation.
- Wait 2 weeks!