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The original brewing record is rather concise. It is “an instruction to brew 16 barrels …More
Brewing this should be straightforward, except for the precautions necessary for using wheat and oats—consider …More
Mash at 147°F (64°C) for 60 minutes. Lauter, sparge, and collect wort. Boil for 60 …More
Rehydrate yeast with Go Ferm. Follow your standard staggered nutrient addition (SNA) procedure for low-gravity …More
Steep specialty grains in a large muslin bag in 1.25 gal. (4.7 L) at 154°F …More
Mash at 156°F (69°C) for 60 minutes. Aim for a mash pH of 5.5 (use …More
Reserve 10% of the unmalted grains apart and mash the remaining grain. You may run …More
Mash malts with 8 chopped doughnuts at 152°F (67°C) for one hour, adjusting mash pH …More
Twelve to 24 hours before brew day, prepare the oleo-saccharum by mixing 150 g (5.3 …More
Mill the malt and dough in, targeting a mash thickness of around 1.5 qt./lb., a …More
Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 …More
Start with a base of standard, traditional mead made from Michigan wildflower honey using US-05 …More