Mash at 151° F for 60 minutes, vorlauf, collect wort, boil 90 minutes. Chill to 45° F. Aerate with pure 02. Pitch yeast and let free rise to fermentation temp of 48° F. Primary fermentation: 3 weeks at 48°…
Pull 1/3rd decoction. Heat decoction to 160° F for 15 minutes, then boil 20 minutes. Hold main mash at 148° F for the length of the decoction. Add decoction back to main mash to hit 158° F and hold for…
Infusion mash at 153° F for 60 minutes. Mash out for 20 minutes at 168° F. Vorlauf till wort is clear. Cool wort to 61° F and pitch yeast. Let temperature free rise to 62° F for 24 hours.…
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Target a relatively high mash temperature so that the beer finishes near 4°P (1.016). I recommend 155–160°F (68.3–71.1°C). Add the gruit blend 5 minutes before flameout, or steep after flameout for 15 minutes, agitating every 3–5 minutes (I prefer…
Mash at 150°F (66°C) for 60 minutes with 5.5 gal. (20.8 L) water, and sparge with 4.5 gal. (17 L) of 168°F (76°C) water to yield 8 gal. (30.3 L) of pre-boil wort. Boil 60 minutes, adding hops and…
The name "wee heavy" caught on as a catch-all term for the strongest of Scotch ales. This wee heavy homebrew recipe is a prime example.
Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with…
Mash at 152°F (67°C) for 60 minutes and then heat to 168°F (76°C) and hold 10 minutes. Boil 60 minutes. After flameout, whirlpool 5 minutes. Chill to 70°F (21°C) or cooler and pitch yeast. Ferment at 67°F (19°C) for 3 days,…
Mash at 152° F (67° C) for 45 minutes. Mash out at 170° F (77° C). Pitch yeast at 68° F (20° C) and let free rise to 72–74° F (22–23° C).
Treat water with 4g CaCl2 and 2g CaSO4. Mash at 148° F (64° C) for 60 minutes. Shoot for a mash pH of 5.2. At the end of the boil, chill rapidly to 64° F (18° C). Oxygenate wort at…
