|Here's the mash tun during the early stages.|
Dan's been using the Beer Smith app to compile recipes - he has been brewing for years and the Flat Tale Ale recipe is pretty set. Largely as a result of the brewers association, he has been adding a few ingredients to the mash, including rye, and using a step-mash technique to get as much out of the malt as possible. This time, he was going for a double, and he queued up the app to list all the ingredients (I have a snap of that part of the recipe below).
|Here's a portion of the recipe - hash marks are mine.|
The step mash process is very effective, but there is a lot of extra time and detailed record-keeping involved. It seems like, especially when you are brewing with this kind of quantity, you really do need a second set of hands in the brewery to help out with every thing.
We were checking mash temps and stirring the mash at intervals as everything progressed - it really was a demanding pace. I know it will pay off with a high-quality brew though!
Since we are getting close to butcherin' season, I decided to save the spent grains for a trip to visit the hogs. I'll post on that visit over to Public House Produce tomorrow.