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Keep mash pH at 5.6 and sparge water pH at 6.0. Finalize water profile with Gypsum, Calcium Chloride, and Chalk, split between mash and boil, to take city water to desired water profile (Ca: 66; Mg: 30; Na: 48; S04:…
Mash at 148° F (65° C) for 60 minutes. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge. Boil for 90 minutes. Knockout at 54° F (12° C), oxygenate and…
Mash at 125° F and hold for 15 minutes. Pull 18 quarts of thick mash out for decoction step. Bring decoction up to 155° F and hold for 15 minutes, then raise to a boil and boil for 15 minutes.…
Add half (6 g) the CaCl and all the lactic acid to the mash, and the remaining CaCl (6 g) to the sparge. Target 100ppm Ca and 5.4 pH at room temperature. Mash in at 105° F and raise…
Water profile: Ca=122 ppm; Mg=30 ppm; Na=60 ppm; SO4=290 ppm; Cl=52 ppm. Single-infusion mash at 148° F for 45 minutes, then slowly ramp to 165° F for 15 minutes. Conduct a 60 minute boil and a 15 minute…
Mash with 4.5 gallons of RO water. Add 4.5 grams Calcium Chloride. Sparge with 5 gallons of RO water with pH adjusted to 5.5 with 10% phosphoric acid. Single-infusion mash at 152° F for 75 minutes. Collect wort, sparge at…
Single infusion mash at 155° F for 45 minutes and vorlauf for 15 minutes. Collect wort and boil for 60 minutes. Whirlpool for 30 minutes before chilling. Primary ferment at 67° F for 5 days. Rack beer off yeast…
Mash at 149° F for 60 minutes. Recirculate wort until clear, and then boil for 60 minutes. Ferment at 66° F, dry hop on day 6. Ferment until terminal gravity.
Mash at 152° F (67° C) for 60 minutes. Raise temp to 168° F (76° C) for mash out, hold for 10 minutes, then begin runoff and sparge. Boil for 90 minutes. Knockout at 67° F (19° C), oxygenate and…
Single step mash at 145° F for 60 minutes. Mash out at 168° F for 5 minutes. Sparge with 170° F water for 45 minutes. Allow 0 minute hops to rest for 5 minutes before cooling. Ferment at 68°…
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