Mash in with 1.3 qt./lb. (2.7 L/kg) at 104°F (40°C), targeting a pH of 5.5, and hold for 10 minutes. Step up to 131°F (55°C) for 15 minutes, then to 146°F (63°C) for 40 minutes, and finally to 158°F (70°C) for 15 minutes. Mash out at 168°F (76°C) for 15 minutes (hat tip to Gordon Strong and Brew Your Own for the mash tips). Vorlauf, fly sparge, and run off to reach a kettle volume of 8.5 gal. (32.2 L). Boil for 150 minutes. Chill to 68°F (20°C), pitch yeast, and bulk ferment for 5 months. Prime with dextrose to 2.3 vol. (4.6 g/L) CO2 and bottle. For best results, bottle condition for at least 12 months. Enjoy!
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