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Heat juniper infusion in the kettle. Pour it on the malts. Add new water to the kettle (leaving the same juniper there), then heat that. This is the sparge water. (When Bjørne runs off wort, he tops up with this…
Use only the outermost tips on the juniper; don’t use thick branches. Put the juniper in the kettle and boil it for a little while. Take off the juniper infusion for the mashing and let it cool for a while.…
Mash 2 qt./lb. at 149°F (65°C) for 90 minutes. Add ULTRA-FERM at the start of mash. The low mash temperature, enzyme, and rice really help dry out the beer. Target 5.2 mash pH. Increase to 168°F (76°C) for mash out…
Single infusion mash at 152°F (66.7°C) for 60 minutes. Mash out at 168°F (75.6°C). Lauter, add first wort hops, and bring to a boil. Boil 90 minutes, adding hops as indicated. Chill to 50°F (10°C), pitch yeast, and oxygenate 1…
Target a mash pH of 5.4. Mash at 149°F (65°C) for 1 hour. Mash out at 169°F (76°C) for 10 minutes. Sparge with 175°F (79°C) water. Ferment at 50°F (10°C) for two weeks, then raise temperature to 58°F (14°C) and…
Mash in 5 gal. (18.9 L) at 152°F (67°C) for 60 minutes. Batch sparge 4 gal. (15.1 L) at 200°F (93°C). Ferment at 50°F (10°C) for 7 days. Raise to 68°F (20°C) over roughly 3 days and hold at that…
Single infusion mash at 154°F (68°C) for 45 minutes. Target 5.3 pH. Mash out at 170°F (77°C), lauter, then boil for 90 minutes. After flameout, chill to 170°F (77°C), add whirlpool hops, and allow 10 minutes of contact time. Chill…
Target a mash pH of 5.4. Mash at 156°F (69°C) for 60 minutes or until conversion is complete. Mash out at 168°F (75°C). Sparge, collect runnings, and add the first-wort Magnum hop addition to the kettle. Boil for 90 minutes,…
Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch…
Single infusion mash at 155°F (68°C) for 60 minutes. Sparge over 4 oz. (113 g) 120°L crystal malt, then boil for 60 minutes. Begin whirlpool just before flameout. Chill to 68°F (20°C) and pitch yeast starter. Ferment at 60°F (16°C)…
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