A step infusion mash is employed to mash the grains. Add 12 quarts (11.5 liters) of 140°F (60°C) water to crushed grain, stir, stabilize, and hold temperature 132°F (53°C) for 30 minutes. Add 6 quarts (6 liters) of boiling water…
Place the crushed malts and flaked maize in a large steeping bag. Heat 6 qt. (5.7 L) of water to 164°F (73.3°C) and pour it into the cooler. Lower the grain bag into the hot water and use a large…
Mash at 153° F (67° C) for 60 minutes. Boil 60 minutes, adding kettle hops, Whirlfloc, and yeast nutrient at indicated times. Ferment at 95–100°F (35–38°C) if using the LallBrew Voss Kviek Ale Yeast until terminal gravity is reached, or…
