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Mash at 152°F (67°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Conduct a 90 minute boil. Ferment at 70°F (21°C), and then condition in secondary at 60°F (16°C) for at least one week.
Single infusion mash at 152° F (67° C) for 90 minutes. Primary Fermentation: 15 days at 54°F (12°C). Secondary Fermentation: 14 days at 34°F (1°C).
Mash at 146°F (63°F) for 40 minutes. Thick decoction (about half mash liquid and half grain) was used to bring mash temp up from 146°F to 156°F (69°C) then held for 30 minutes; second decoction brought mash temp up from…
Mash at 158°F (70°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes. Ferment at 50°F (10°C) until it reaches 50% attenuation then raise the temperature 4°F per day until you reach 65°F (18°C), then let…
Mash in with a protein rest at 126°F (52°C) for 20 minutes. Raise to 144°F (62°C) and hold for 20 minutes. Raise to 158°F (70°C) and hold for 30 minutes. Sparge at 169°F (76°C). Primary Fermentation: 14 days at…
Mash out at 154°F (68°C) for 60 minutes. Force carbonate to 2.4 vol. (4.8 g/L) CO2. Primary Fermentation: 30 days at 50°F (10°C). Secondary Fermentation: 90 days at 36°F (2°C).
Mash in at 122°F (50°C) and hold for 30 minutes. Raise to 140°F (60°C) and hold for 15 minutes. Raise to 152°F (67°C) and hold for 45 minutes. Water: Mash water: 0.75 tbsp. baking soda. Sparge water: 0.75…
Mash at 154°F (68°C ) for 60 minutes. Wyeast 1728 smack pack smacked 2 hours prior to pitching. No starter. Pitched yeast at 60°F (16°C) and let rise to 62°F (17°C) to ferment. Only primary, no secondary. Water: Aim…
Mash in at 150°F (66°C) for 60 minutes. Raise mash to 164°F (73°C) to mash out for 10 minutes. Force carbonate to 2.4 vol. (4.8 g/L) CO2. Water: 50 reverse osmosis water, 50% carbon filtered tap water, 21 g…
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