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Mash at 155° F (68 °C). Boil for 60 minutes, following additions as listed in the ingredients. Ferment in the temperature range called for by the yeast used.
Single infusion mash at 155° F (68° C) for 60 minutes. Rehydrate and pitch yeast. Ferment at 66° F (19° F), then warm it up at the end for a diacetyl rest. Dry hop with the pellets for 3 days,…
Single infusion mash at 147° F (64° C) for 60 minutes. Conduct a 60 minute boil, adding ingredients as noted in the ingredients section. Whirlpool for 20 minutes. Transfer to fermenter at 70° F (21° C) and let rise to…
Single infusion mash at 148° F (64° C). Sparge at 165° F (74° C). Add dextrose as you bring wort to a boil. Conduct a 60 minute boil following schedule listed in the ingredients section (it is recommended to add…
Mash at 154° F with a girst ratio of 2.5 qt/lb. Mash in all the grain, mixing in all the calcium chloride and 0.6 mL of phosphoric acid. Rest for one hour, vorlauf for 30 minutes. Run off wort into…
Mash at 148° F (74° C) for 45 minutes. Boil wort for 60 minutes. Ferment at 70° F (21° C) for 2 weeks. Transfer to secondary fermentation vessel and maintain temperature at 70° F (21° C) until desired acidity level…
Mash at 151° F (suggested: 1 tsp. CaSO4). Ferment with your favorite American Ale strain at its suggested temperature. Dry hop at high krausen. Carbonate to 2.5 volumes CO2. Compare the the real thing!
Single infusion mash at 148° F (64° C). Keep fermentation temperatures on the cooler side of the yeast strain's temperature range. If Glacier hops aren't available, Willamette can be substituted.
Mash at 154° F (68° C) for 60 minutes. Mash out at about 170° F (77° C) for 10-15 min. Sparge and lauter as usual. Boil for 60 min. Pitch yeast at 68° F (20° C). Ferment at 68° F…
Mash at 142° F (61° C) for 60 minutes. Mash out at 168° F (76° C). Lauter onto Citra hops. Boil for 90 minutes. Add cold water to hit target gravity if needed, then add whirlpool hops. Ferment with a…
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