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Pull 1/3rd decoction. Heat decoction to 160° F for 15 minutes, then boil 20 minutes. Hold main mash at 148° F for the length of the decoction. Add decoction back to main mash to hit 158° F and hold for…
Mash at 152° F for 60 minutes. Boil for 60 minutes. Primary fermentation at 64° F for 4 days. Secondary fermentation at 68° F. Cold crash and condition for 30 days. Carbonation level around 2 volumes.
Single infusion mash at 152° F for 60 minutes. Lactic acid to reach mash pH of 5.3. 90 minute boil. Add whirlpool hops once wort temperature chills to 150° F and let steep for 10-20 minutes. Dry hop on day…
Mash at 151° F for 60 minutes. Conduct a 60 minute boil. Ferment at 67° F for 5 days then ramp up to 72° F for 1 week. Target water profile: 56 ppm Ca 17 ppm…
Infusion mash at 153° F for 60 minutes. Mash out for 20 minutes at 168° F. Vorlauf till wort is clear. Cool wort to 61° F and pitch yeast. Let temperature free rise to 62° F for 24 hours.…
Target Water Profile: Calcium: 97 ppm Magnesium: 8 ppm Sodium: 36 ppm Sulfate: 46 ppm Chloride: 68 ppm Bicarbonate: 257 ppm Single infusion mash at 154° F for 60 minutes. Vorlauf for…
Mash at 151° F for 60 minutes. Sparge with 170° F water for 60 minutes. Boil time is 60 minutes. Cold steep chocolate and black wheat with 1.5 quarts (heated then cooled) water 48 hours in advance. Add with…
Note: this recipe is based off of Gordon Strong's Old School Barleywine. Mash at 154° F for 12 hours (not a typo). The final temperature should be around 133° F. Lauter and add first wort hop (FWH) addition. …
Mash: 148° F (64° C) for 30 minutes raise to 154° F (68° C) for 60 minutes. Fly Sparge: 45 minutes at 169° F (76° C) Boil: 90 minutes. Chill to 65° F (18° C). Primary: allow to…
Mash at 154° F (68° C) with a pH of 5.3. Boil 90 minutes. Pitch a strong starter of Belgian Abbey II ale yeast and ferment at 63° F (17° C). When final gravity is reached, rack and chill beer…
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