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5 gallon batch 50% pils, 50% wheat malt Single Infusion Mash at 154° F for 60 min. Adjusted wort to 4.5 PH with Lactic Acid. Bring wort to 200° F then cool to 95° F and added 8 capsules…
Single Infusion Mash at 156° F for 45 minutes. Target 5.3 pH. Batch sparge to hit pre boil volume. Boil for 60 minutes adding boil hops with 5 minutes left. After flameout, immediately chill wort down to 150° F using…
Single infusion mash at 152° F for 60 minutes. Target 5.3 pH. Mash out, then add Midnight Wheat at vorlauf. Boil for 90 minutes. Chill to 48° F and pitch yeast starter. Ferment at 50° F. When fermentation is about…
Single infusion mash at 156° F for 60 minutes. Fly sparge to collect approximately 6.5 gal, then boil 120 min. Chill to 65° F and pitch yeast. Ferment at 65-68° F until terminal gravity is reached (approximately 2 weeks), and…
Single infusion mash at 156° F. Boil for 120 minutes using Beersmith's water calculation for a 90 minute boil. Add all hops at 60 minutes. Chill to 51° F and split into 2 six gallon carboys. Pitch yeast (all…
Single infusion mash at 156° F for 45 minutes. Lauter then boil for 60 minutes. Adjust hopping rate based on your mixed culture hop tolerance. Chill to 60° F and pitch starter of mixed culture. Let free rise up to…
Due to the high use of adjuncts, a step-mash is necessary. Target 5.3 PH. Dough in at 113° F (45° C) for 20 minutes. Raise mash temperature to 143° F (62° C) for 30 minutes. Raise mash temperature to…
Combine room temperature RO water and Hairy Vetch honey in a sanitized bucket or fermentation vessel using a wine whip or equalivant method. DO NOT BOIL THE MUST. Cover and start cooling the must to 65°F. In measuring cup, add…
Thoroughly mix honey, grape concentrate and water. Add pectic enzyme and tannins. Rehydrate yeast with Go-Ferm. Pitch yeast and ferment at 68F. Follow staggered nutrient protocol. De-gas twice daily for seven days. Transfer to secondary when fermentation is complete. Back…
Primary fermentation for 30 days at 62 degrees ambient. Cold crash followed by secondary in glass for 6 months. Stabilize with K-meta and transfer to keg. Back sweeten to 1.02. Steep chiles for approximately 2 days or to taste. These…
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