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Mash at 152°F (66.7°C) for 60 minutes or until an iodine starch test indicates full conversion. Lauter, sparge, and collect wort. Boil 90 minutes, adding hops as indicated. Chill to 63°F (17.2°C), pitch yeast, and ferment at that temperature until…
Mash at 152°F (66.7°C) for 60 minutes or until an iodine starch test indicates full conversion. (If you opt for 100 percent Munich malt, the lower diastatic power compared to other base malts may require extra time to complete saccharification.)…
Heat 5 gal. (15.1 L) water to 160–170° F (71.1–76.7°C), add malt extract and steeping grains, and steep 30 minutes. Remove steeping grains and bring to a boil. Boil 30 minutes. Dissolve honey in the wort and add gesho in…
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…
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