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Mash in at 148° F (64° C) and monitor pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 120-minute boil.…
Mash in at 148° F (64° C) and monitor pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 120-minute boil.…
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize and hold the temperature at 132° F (53° C) for 30 minutes.…
Mash grains at 147° F (64° C) for one hour and sparge at 170° F (77° C). Boil for 60 minutes, adding hops and Whirlfloc according to the schedule above. Chill wort, pitch properly rehydrated yeast, and ferment at…
Mash grains at 147° F (64° C) for one hour and sparge at 170° F (77° C). Boil for 60 minutes, adding hops and Whirlfloc according to the schedule above. Chill wort, pitch properly rehydrated yeast, and ferment at…
Prost Brewing Co. (Denver, CO) share their recipe for a traditional, German-style bock. Expect a malt-forward lager with subdued hops.
The purpose of this experiment is to evaluate the differences between a beer made with hops stored in a non-purged plastic baggie and the same beer made with hops stored in a vacuum sealed bag.
This post was originally published on BrewmanceMovie.com. Learn more about the Brewmance documentary, which follows three groups of homebrewers as they adventure into the world of professional craft brewing. *…
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