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Target water profile: 19ppm Calcium; 2ppm Magnesium; 15ppm Sodium; 15ppm Sulfate; 23ppm Chloride. Mash pH target of 5.22. Sparge with lactic acid. Mash at 149° F. 90 minute boil. Pitch yeast at 66° F and slowly raise temperature…
Ferment at 70° F for 3 months. Add 4 g Fermaid K 1 day after yeast pitched. Add 4 g Fermaid K 12 days after yeast pitched (40% fermented) Clarify with Super Kleer at 3 months.
Ferment at 66° F until terminal gravity is reached (0.998). Add wine tannin and backsweeten to taste.
Mix honey and water with a stir stick in an over sized bucket or carboy. Hydrate dry yeast with GoFerm and pitch into primary fermenter. Use a staggered nutrient addition schedule with Fermaid O. Primary ferment for 21 days with…
Add 2.5 g of potassium metabisulfite to juice 24 hours prior to pitching yeast. Pitch yeast at 68° F in primary and hold for 10 days then add 3.5 lbs of peeled ripe elephant heart plums in to secondary for…
Mash at 152° F for 60 minutes. Boil for 90 minutes. Cill to 72° F and pitch dry yeast on top of wort straight out of the package. Ferment at 72° F, purposely stressing lager yeast to give some…
Mash at 144° F, then take out 25% portion of grain for decoction. Boil grain for 20 minutes. Add back to main mash, which will raise mash temperature to 158° F. Boil 60 minutes. Ferment at 49° F for…
Step mash: 144° F 30 minutes; 158° F 30 minutes; mash out 170° F for 20 minutes or until clear. Notes: add 60 ppm Ca, 100 ppm Cl. Add lactic acid for 5.2 ph No sparge. Top off with…
Mash at 151° F for 60 minutes, vorlauf, collect wort, boil 90 minutes. Chill to 45° F. Aerate with pure 02. Pitch yeast and let free rise to fermentation temp of 48° F. Primary fermentation: 3 weeks at 48°…
Stepped mash: 30 minutes at 135° F, 45 minutes at 150-151° F, 20 minute mash out at 169° F. Sparge until target pre-boil volume is reached. Boil for 75 minutes. Chill to 52° F and then pitch yeast (decanted…
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