- Joined
- Jan 21, 2019
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Hi All,
Yesterday (12/26/2019) I had my first brew day with the Brewers Edge Mash and Boil. The unit has raised my beer brewing game - now I just need to iron out some inefficiencies with my process.
As a big fan of GFHB.com, I used this recipe:
https://www.glutenfreehomebrewing.com/recipes/showrecipe.php?recipeid=208
One thing that was not clear to me was the mash instructions. I chose to do a single infusion mash using a mash tun (not BIAB) and it was not clear to me if I should or should not use enzymes. I ended up not using enzymes based on how I interpreted the mash instructions. Pasted below:
Mash
Mash Tun Instructions: Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Aside from not hitting the OG, having the M&B simplified things, kept my kitchen clean and will be the centerpiece of my basement brewery for years to come. I will update this thread as I move through the brew. Here is some picks of the grains, post sparge and wort as it warmed to a boil.
Yesterday (12/26/2019) I had my first brew day with the Brewers Edge Mash and Boil. The unit has raised my beer brewing game - now I just need to iron out some inefficiencies with my process.
As a big fan of GFHB.com, I used this recipe:
https://www.glutenfreehomebrewing.com/recipes/showrecipe.php?recipeid=208
One thing that was not clear to me was the mash instructions. I chose to do a single infusion mash using a mash tun (not BIAB) and it was not clear to me if I should or should not use enzymes. I ended up not using enzymes based on how I interpreted the mash instructions. Pasted below:
Mash
Mash Tun Instructions: Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Aside from not hitting the OG, having the M&B simplified things, kept my kitchen clean and will be the centerpiece of my basement brewery for years to come. I will update this thread as I move through the brew. Here is some picks of the grains, post sparge and wort as it warmed to a boil.