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German double direction per Randy Mosher's The Brewer's Companion page 131. Primary fermentation for 2 weeks at 50° F (10° C). Secondary fermentation for 2 months at 40° F (4° C), Forced CO2 to carbonate (2.4 vol).
Use a triple decoction mash with Munich malt only. Mash in at 110° F (43° C) for a 30 minute rest. Pull one-third of the mash for decoction one. Rests at 128° F (53° C) for 20 minutes;…
Perform a single infusion mash at 150° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Chill wort down to 48° F (9° C), oxygenate, and pitch yeast. Let temperature climb to…
Mash grains at 150° F (66° C) for 60 minutes. Forced CO2 carbonate.
Mash grains at 151° F (66° C) for 75 minutes. Batch Sparge with two steps, 3.5 gallons (13.25 L) and 12.5 gallons (47.32 L) of 168° F (76° C) water. Primary fermentation for 17 days at 66° F…
Mash in at 149° F (65° C) and hold for 60 minutes. Mash out at 170° F (77° C) for 10 minutes. Forced CO2 to carbonate.
Single step infusion mash at 155° F (68° C). Collect one gallon of first runnings, boil until condensed to a syrup and add to kettle. Primary fermentation for 3 weeks at 65° F (18° C). Secondary fermentation…
Mash at 152° F (67° C) for 60 minutes. Vorlauf for 10 minutes to clarify wort before running off into kettle. Boil for 60 minutes adding hops at the appropriate times. Chill rapidly down to 67° F (19°…
Mash in at 152° F (67° C) and hold for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Ferment in primary for two weeks. Start at 60° F (16° C) and let ramp slowly…
Mash grains at 153° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 15 minutes. Batch sparge to get 13.5 gallons (15.1 L) before the boil. Cool to 65° F (18° C) and…
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