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If possible, conduct a stepped mash with 20 minute holds at the following temperatures: 122° F, 144° F, 156° F, and 168° F. Alternatively, you can do a single infusion mash for 60 minutes at 156° F and then sparge…
Single infusion mash at 150° F (66° C). Sparge at 168° F (76° C). Boil 90 minutes, following hop additions as listed in the ingredients section. Ferment at 65° F (18° C) or within the range of the yeast used.…
Single infusion mash at 152-153° F (67° C). Ferment at 67° F (19° C).
Single infusion mash at 152° F (67°C). Ferment at 52° F (11° C) until gravity reaches 1.018 (4.5 P), then raise fermentation temperature to 60° F (16° C) for diacetyl rest.
Mash at 150° F (66° C) for 60 minutes. Add calcium carbonate to reach mash pH ~5.4. Boil 90 minutes. Ferment at 68° F (20° C).
Mash at 152° F (67° C) with a thin grist/water ratio. Boil 60 minutes. Ferment at 69° F (21° C) (if possible, raise temperature to 72° F (22° C) when gravity has reached 1.012/3 or when terminal for a diacetyl…
Single infusion mash at 68° C (154° F). Conduct a 90 minute boil. Optional water profile: Using carbon filtered DC tap water, add 1.5 g of calcium sulfate and 1.5 g calcium chloride to the mash, as well as…
Mash at 150-152° F (65-67° C). Ferment at 68° F (20° C), rising to 70-72° F (21-22° C) in second day of fermentation.
Produced with a cultured abbey ale yeast, this beer also benefits from a mixed fermentation of a house wild culture, most likely including Brettanomyces and various Lactobacillus strains. Using the bottle dregs from a Bam Biére to inspire a secondary…
Mash in at 152° F (67° C). Boil 6o minutes. Start fermentation at 66° F (19° C) and let rise over a week to 72° F (22° C). Dry hop once fermentation is complete. Hold on dry hops for 3…
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