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Water: 50% West Los Angeles and 50% distilled. Mash grains at 150° (66° C) for 75 minutes. Mash out at 168° F (76° C) for 15 minutes. Primary fermentation for 15 days at 60° F (16° C). Secondary fermentation…
Mash at 153° F (67° C) for 60 minutes. Mash out at 165° F (74° C). Batch sparge. Water treated with 1.3 g CaCl, 0.8 g CaSO4, and lactic acid. Chill to 58° F (14° C). Primary…
Mash grains for 1 hour at 156° F (69° C). Primary fermentation at 68° F (20° C). Forced CO2 to carbonate.
Water treated with Burton salts. Mash grain at 153° F (67° C) for one hour. Primary fermentation for 7 days at 64° F (18° C). Secondary fermentation for Dry hop for 4 weeks in secondary. …
Mash grain for 60 minutes at 154° F (68° C). Include 1/2 tsp of gypsum in the reverse osmosis mash water. Sparge with 170° F (77° C) water. Include 1/2 tsp of gypsum in the RO sparge water.…
Mash grains at 155° F (68° C) for 60 minutes. Batch sparge. Primary fermentation at 52° F (11° C). Forced CO2 to carbonate.
Mash grains at 154° F (68° C) for 90 minutes. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through.…
Begin mash with 28 qts (26.5 L) of water at 127° F (53° C). Conduct a 35 minute protein rest at 122° F (50° C). For a 30 minute decoction, boil approximately 12 quarts (11.35 L) of thickest…
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