The bottom wort got here from certainly one of my homebrew membership’s sponsor breweries—Mash Lab in Windsor Colo.—through their wonderful brewer Ryan Pleasure. The high-gravity second runnings got here in round 1.080 from a triple-mashed single batch he was sort sufficient to share.
Mash at 152°F (67°C) for 60 minutes, concentrating on a mash pH of 5.4. Sparge to hit pre-boil quantity acceptable for 90-minute boil. Run off one further gallon (3.8L) right into a second pot or kettle; begin a facet boil on this pot to rework the wort right into a melanoidin-rich malt syrup—with out scorching!—and add again to fundamental boil.
Add loads of oxygen, pitch a big yeast starter, and ferment for the primary 3 days at 62°F (17°C). After 3 days, heat fermenter to 68–70°F (20–21°C) for a diacetyl relaxation. Then rack to a rum barrel to sleep for six months or till desired character is achieved.
In the meantime, put together two infusions in two Mason jars: certainly one of cassia cinnamon and vodka and one other of three scrapped, chopped Madagascar vanilla beans and vodka. Let these jars get glad whereas the beer ages. Dose your racked beer to style, about 30 mL every per 5-gallon keg.
