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Originally published in the July/August 2013 issue of Zymurgy magazine. A few years back, a British colleague and I had a business-related trip to Solana Beach. With the work of the day concluded, we had some time to kill before…
Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes. Primary…
Single decoction mash: "Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60° C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts…
Mash in at 129° F (54° C) for 5 minutes. Raise to 144° F (62° C) and hold for 50 minutes. Raise to 158° F (70° C) and hold for 30 minutes. Mash out at 165° F (74°…
Mash in at 112° F (44° C) for a 30 minute acid rest. Raise to 130° F (54° C) for a 30 minute protein rest. Raise to 148° F (64° C) for 45 minutes. Raise to 158° F (70° C)…
Mash grains at 152° F (67° C) for 90 minutes. Primary fermentation for 21 days at 58° F (14˚ C). Forced carbonated to 2.5 vol.
Mash at 152° F (67° C) for 60 minutes. Batch sparge. Primary Fermentation for 21 days at 65° F (18° C). Force carbonated to 2.3 vol.
Mash grains with 5.5 gallons (20.82 L) 175° F (79˚ C) RO water and 4.2 grams calcium chloride for a 158° F (70° C), 1-hour single infusion. Mash out. Batch sparge with 5.33 gallons (20 L) RO water…
Mash at 154° F (68° C) for 60 minutes. Primary Fermentation for 9 days at 67° F (19° C). Secondary Fermentation for 9 days at 68° F (20° C). Forced carbonated to 2.5 vol.
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