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Mash at 147°F (64°C) for 90 minutes, adjusting pH to 5.2 with lactic acid if needed. Latuer, sparge, collect wort, and boil 15 minutes without hops. Cool wort to 95°F (35°C) and adjust pH to less than 4.5 with…
Heat 2 qt. (2.3 L) filtered water to near boiling and thoroughly mix in half the malt extract. When the temperature has fallen to approximately 170° F (77° C), add the Simcoe, Chinook, and Centennial hops and steep for 30…
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Note: you will need at least a 6.5-gallon fermenter Place crushed crystal and Special B malted grains in 2 gallons (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Strain out (and rinse with…
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While oxygen is crucial early on in fermentation, it’s also the cause of the dreaded “oxidation” effect.
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Mash grains at 152°F (67°C) for 60 minutes. Sparge at 170°F (77° C).
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