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Single infusion mash at 149°F (65°C) for 60 minutes. Mash out for 10 minutes at 168°F (76°C). Lauter and then boil for 120 minutes. Add whirlpool hops post-boil and allow 20 minutes of contact time at 180°F (82°C). Transfer chilled wort…
Mash at 155°F (68°C) for 60 minutes. Boil 45 minutes. Chill wort to 65°F (18°C), pitch yeast, and oxygenate with pure O2. Ferment at ferment 68°F (20°C).
Prepare yeast with 2 packs in a 1.2 L simple starter fermented at 66°F (19°C) for 24 hours. Using a 1.25 qt./lb. mash thickness (2.6 L/kg), start with a protein rest at around 122–124°F (50–51°C) for 15 minutes. Slowly heat the…
Mash at 151°F (66°C) with 18 qt. (17 L) of water. Batch sparge at 170°F (77°C). Collect approx 6.5 gal. (24.6 L) of pre-boil wort. Boil 60 minutes, adding hops as indicated. Add whirlpool hops immediately after boil and leave…
Mash at 155°F (68°C) for 60 minutes. Mash out at 167°F (76°C) for 10 minutes. Lauter and boil 60 minutes, adding hops as indicated. Chill, aerate, and pitch yeast at 63°F (17°C). After 10-14 days (or when fully attenuated), cold…
Mash at 149°F (65°C) for 60 minutes and fly sparge for 20 minutes with 165°F (74°C) water using the same water profile as used for the mash. Boil 60 minutes. At flameout, whirlpool through counterflow chiller for 20 minutes. Chill to…
Mash at 154°F (68°C) for 60 minutes. Recirculate for 10 minutes before collecting first runnings. Sparge until desired kettle volume is reached. Boil for a total of 120 minutes, adding first hop addition with 60 minutes remaining in the boil. Chill…
Hugs Mitts of Eugene, OR, member of Hugglebrau Good Brews Club, won a gold medal in Category #13: Brown British Beer with an English Porter during the 2021 National Homebrew Competition. Mitt's English Porter was chosen as first out of 140 entries in the category.
Mash at 154°F (68°C) for 1 hour. Estimated pre-boil volume is 9.5 gal. (36 L). Estimated wort loss (to trub, pump, etc.) is 2.25 gal. (8.5 L). Bring to boil and add 3 g kosher salt. Boil 75 minutes, adding kettle…
Mash at 152°F (67°C) for 60 minutes, targeting a mash pH of 5.2 10 minutes into the mash. Boil 60 minutes, adding the 60-minute hop addition at the start of the boil. After flameout, chill wort to 190°F (88°C) and add…
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