This is a draft cheat sheet. It is a work in progress and is not finished yet.
Cleaning
Add 2 tablespoon of cleaner to 15 ltr of water at 60C |
Install malt tube and counterflow chiller |
Circulate cleaning solution for 15 mins |
Install recirculation tube |
Recirculate cleaning solution for 5 mins |
Scrub any remaining stains |
Rinse thoroughly |
Mash
Install malt pipe and heat to 67C |
Weigh out malt |
Add malt to malt pipe |
Start to do the Mash! |
Usually for 60 mins but may vary |
After 40 mins of the Mash, start to heat the Sparge water |
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Enzyme Temperature Ranges
Enzyme |
Temperature Range (C) |
Phytase |
30-53 |
Beta-Glucanase |
35-55 |
Peptidase |
45-53 |
Proteinase |
50-59 |
Beta-amylase |
54-66 |
Alpha-amylase |
66-71 |
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