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Mash at 152°F (67°C) for 60 minutes. “Full volume mash (no sparge), 60 percent brewhouse efficiency. This was one of my first brews dialing in my two vessel, electric RIMS setup.” Mash out at 168°F (76°C) for 10 minutes. …
Mash in at 156°F (69°C) for 60 minutes. Raise mash to 168°F (76°C) to mash out for 10 minutes. Primary fermentation for three months at 68°F (20°C). Forced CO2 to carbonate.
Mash at 148°F (64°C) for 75 minutes. Primary fermentation for 14 days at 68°F (20°C).
Mash in at 132°F (56°C) for a 10-minute protein rest. Raise to 154°F (68°C) and hold 50 minutes. Mash out at 170°F (77°C) for one minute. Primary fermentation for 14 days at 68°F (20°C). Forced CO2 to carbonate…
Mash grains at 152°F (67°C) for 75 minutes. Sparge at 165°F (74°C). Primary fermentation for two weeks at 65°F (18°C). Secondary fermentation for 40 days at 65° F (18° C). Force carbonated.
Single step infusion mash at 152°F (67°C) for 60 minutes. Primary fermentation for 14 days at 64-70°F (18-22°C). Forced CO2 to carbonate (2.2 vol.).
Mash in at 152°F (67°C) and rest for 60 minutes. Mash out at 170°F (77°C) and hold for 10 minutes. Primary fermentation for seven days at 65°F (18°C). Secondary fermentation for 14 days at 65°F (18°C).
Single infusion mash for 90 minutes at 156°F (68°C) with a water/grain ratio of 1.25 gallon per pound. Drain and sparge to collect 7.25 gallons (27 L) of wort. Boil for 90 minutes. Add two oz (57 g) hops with…
Mash with a single infusion at 154°F (68°C) for one hour. Mash out at 165°F (74°C) for 20 minutes. Batch sparge. Three 3-gallon (11.36 L) batches fermented separately and were then blended together after secondary fermentation. Three gallons of blended…
Mash with a single infusion at 162°F (72°C) for one hour. Ferment at 70°F (21°C) with Wyeast Lambic blend for two months. Add to 30-gallon Solera red wine barrel and remove 10 gallons of older aged beer. Blend…
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