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Crush grain, mash at 152 °F for 60 minutes. Target a pH of 5.2, they used lactic acid to adjust. Use distilled water and add minerals back in. Sparge. Boil for 60 minutes, cool to 70 °F, then add appropriate…
Single mash infusion at 152 °F for 60 minutes. Target pH of 5.4. Lauter then boil for 200 minutes. Chill to 63 °F and pitch yeast (make a starter with appropriate cell count). Once active fermentation begins, raise temp to…
Single Infusion Mash at 148 °F. Pitch at 68 °F and hold fermentation at 70 °F until completion. I generally re-ferment in cork/cage Belgian bottles which will safely hold the carbonation level. Boil a pint of water with 6 oz…
No sparge technique; Single infusion mash at 150 °F for 60 minutes. with 5.75 gallons of mash water (I use a recirculating mash technique on stove). Heat 4.5 gal sparge water to about 195 °F, add to mash tun, adjusting…
Target a water: grain ratio 3:1. Mash 62 ºC for 30 minutes, then raise temperature to 70 ºC for more 30 minutes, sparge at 70 ºC. Boil 90 minutes. Chill the wort to 20 °C, add the yeast slurry, oxygen…
This recipe is 4 beers blended together. Beers were brewed in 2012, 2014, 2015, and 2017. Blended in December 2018. Mash @ 150 °F for 60 minutes. Batch-sparge @ 165 °F for 20 minutes. Boil for 70 minutes; add aged…
Single infusion mash at 145 °F for 60 minutes. Target 5.2 pH. Boil for 15 minutes, add coriander at flameout. Chill to 100 °F, rack to carboy, add Goodbelly, probiotic pills and crushed beano. Hold at 100 °F for 1-2…
Use triple filtered tap water. Mash at 129 °F (54°C) with 9 gallons (34 L) of water for 10 minutes, 150 °F (66°C) for 55 minutes, 154 °F (68°C) for 20 minutes. Mash out at 168 °F (76 °C) for…
Single infusion mash at 155 °F for 120 minutes. Add lactose last 20 minutes of boil. Set fermentation temp to 68 °F. Day 5 raise temp to 70 °F. After fermentation is complete rack beer into Kings Country Distillery barrel…
Single infusion mash at 153 °F for 60 minutes. Target 5.3 pH. Lauter then boil for 60 minutes. Chill to 72 °F and pitch yeast (ECY08 Saison Brasserie Blend no starter). Ferment at 72 °F. On day 14, pitch ECY35…
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