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Single infusion mash at 150°F (66°C) for 60 minutes. Target 5.2 pH. Lauter, add first wort hops, and then boil 90 minutes, adding 10-minute hops as indicated. After flameout, allow temperature to free fall to 185°F (85°C) and add first…
Target 220 billion cells in each of the two yeast starters. Mash grains at 152°F (67°C) for 90 minutes with 32.5 qt. (30.8 L) water and run off to kettle. Add 37 qt. (35 L) batch sparge water, stir, hold…
Single infusion mash for 75 minutes at 150°F (66°C). Boil 60 minutes. Chill to 70°F (21°C), then pitch yeast. Ferment at 65°F (18°C) for one month. Bottle condition with corn sugar. Age for 5.5 years in a cool, dark place.
Mash at 156°F (68°C) for an hour. The higher temperature is for extra body to compensate for the low ABV and high attenuation of the saison yeast. Sparge at 170°F (76°C). Boil wort vigorously for 90 minutes, following indicated hops…
Mash in at 144°F (62°C) for 30 minutes, then raise to 156°F (69°C) and hold for 30 minutes. Sparge at 170°F (77°C). Lauter, then boil for 60 minutes. Chill to 67°F (19°C) and pitch yeast starter. Ferment at 67°F (19°C)…
Target a mash pH of 5.43. Use a step mash with two decoctions, resting at 113°F (45°C) for 30 minutes, 125°F (52°C) for 20 minutes, 148°F (64°C) for 20 minutes, and a mash out at 170°F (77°C). Boil 90 minutes.…
Protein rest at 122°F (50°C) for 10 minutes. Raise to 154°F (68°C) and mash for 70 minutes. Target 5.2–5.4 pH. Raise temp to 170°F (77°C) for mash-out, recirculating if possible. Collect first runnings and sparge until pre-boil volume is collected…
Single infusion mash with 4 gal. (15.1 L) water at 150°F (66°C) for 60 minutes. Sparge with 3 gal. (11.4 L) of 170°F (77°C) water. Add hops and boil for 4 hours. Chill to 66°F (19°C) and pitch yeast starter.…
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) for 30 minutes, 152°F (67°C) for 60 minutes, and 169°F (76°C) for 10 minutes. Lauter, and then boil 60 minutes. After boil, chill to 67°F…
Mash all grains except roast barley and chocolate malt at 156°F (58°C) for 45 minutes. Add roasted barley and chocolate malt. While recirculating the mash over heat, slowly increase the temperature to 168°F (76°C) for a 10-minute mash out. Boil for…
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