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To brew Historic’s Deer Lord Altbier homebrew recipe, create a water profile to replicate Dusseldorf water, and perform an infusion mash at 151° F (66° C) for 60 minutes. Boil for 90 minutes. Ferment at 65° F (18°…
Single infusion mash at 150° F for 60 minutes. Conduct a 90 minute boil. Ferment in primary at 67° F. Age one week in secondary. Keg, or bottle with ~5 oz priming sugar and condition for 2 weeks.
Mash at 150° F (66° C) for 75 minutes, collect wort, and boil for 60 minutes. If you don't have the equipment to conduct a whirlpool at the end of the boil, simply conduct a hop stand by steeping the…
Mash grains at 152° F (67° C) for 60 minutes. Boil, adding hops as noted in the ingredients. Chill to 68° F (20° C), aerate, pitch and ferment at 68° F.
Mash at 149° F for 60 minutes. Conduct a 90 minute boil, following the schedule listed in the ingredients. Ferment at 76° F.
We recommend mashing in the grain to a starch conversion temperature of 156° F or higher. This strategy will help to achieve the body and mouthfeel we aim for. Another important element is our 75-minute boil, which may lead to…
Single infusion mash at 147° F for 60 minutes. Add first wort hop additions. Conduct 90 minute boil. Chill to pitching temperatures and add yeast. Ferment at 55° F. Once primary fermentation is complete, rack to secondary. Sanitize a…
Prepare a yeast starter 24 hours before pitching. Mash in at 153° F. (Optional: after the saccharification rest, raise temperature for mash out by heating during vorlauf or use infusion step mash technique by adding 168° F water). …
Mash at 150-151° F for 30 minutes, stirring often. Conduct a 60 minute boil, following the hop additions as noted in the ingredients. Ferment at 77° F for 10 days. After 10 days cold crash and package.
Fruit Preparation Combine guava, peeled oranges and Lilikoi juice in bowl and puree together. Fresh fruit can be added to the kettle late in the boil. Fruit could also be sterlized seperately and added to the fermentation in between…
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