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Originally published in the May/June 2007 issue of Zymurgy magazine. A beer can be compared to the performance of a symphony orchestra. We are the conductor, the recipe is the sheet music, and the instruments are the ingredients with which we…
Mash grains at 152° F (67° C) for 60 minutes. Primary fermentation for 10 days at 62° F (17° C) in glass. Secondary fermentation for 7 days at 68° F (20° C) in steel. Forced…
Mash grains at 152° F (67° C) for 60 minutes. Raise temperature to 170° F (77° C) and mash out for 10 minutes. Primary fermentation for 10 days at 50° F (10° C) in glass. Secondary…
Employ a triple-decoction mash with rests at 95° F (35° C), 110° F (43° C), 144° F (62° C), 158° F (70° C) and 165° F (74° C). Forced CO2 to carbonate.
Mash grains at 155° F (68° C) for 120 minutes. Re-circ for 15 minutes, then sparge for 60 minutes. Primary fermentation for 21 days at 56-60° F (13-16° C) in steel. Secondary fermentation for 14 days…
Mash grains at 153° F (67° C) for 60 minutes. Primary fermentation for 30 days at 55° F (13° C) in glass. Secondary fermentation for 120 days at 32° F (0° C) in glass. Forced…
Steep grains at 150° F (66° C) for 30 minutes. Remove grains, add extract and proceed with boil. Primary fermentation for 5 days at 65° F (18° C) in glass. Secondary fermentation for 27 days at…
Mash grains at 150° F (66° C) for 60 minutes. Primary fermentation for 7 days at 70° F (21° C) in steel. Secondary fermentation for 14 days at 68° F (20° C).
Mash grains at 154° F (68° C) for 90 minutes. Mash out at 168° F (76° C) for 30 minutes. Primary fermentation for 21 days at 68° F (20° C) in glass. Forced CO2 to carbonate.…
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